Vegan Stuffed Pepper Soup

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Created on October 1st, 2025 at 09:07 pm

Hearty, plant-based comfort in every spoonful 🍂

This cozy Vegan Stuffed Pepper Soup delivers all the bold flavors of classic stuffed peppers — but without the fuss of stuffing. It’s a comforting, one-pot wonder loaded with colorful veggies, tender rice, and protein-packed vegan crumbles. Whether you’re meal prepping for busy weekdays or warming up after a crisp fall walk, this soup is the perfect feel-good bowl that satisfies every time. Add your favorite toppings and make it your own — from tortilla strips to creamy avocado. You’ll love how simple, filling, and flavorful this seasonal soup can be!

🌟 Why You’ll Love This Recipe

Big comfort, zero meat — a wholesome twist on a classic favorite
Meal prep–friendly and even better the next day!
Totally customizable with toppings for your perfect bite
Packed with fiber, plant protein, and flavor
Warming and vibrant — ideal for chilly nights and cozy gatherings
Naturally gluten-free if made with tamari and perfect for a variety of diets

⏱️ Time Breakdown

Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 10 cups

📝 Ingredients List

1 cup dry rice
2 cups water
2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, diced
2 red bell peppers, diced
1 serrano pepper, diced (optional for heat)
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
½ teaspoon smoked paprika
12 ounces vegan beef crumbles (or substitute with cooked lentils)
1 tablespoon low sodium soy sauce (or tamari for gluten-free)
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes (fire-roasted recommended)
4 cups vegan broth (vegan chicken-style preferred)
Optional Toppings: avocado, green onion, cilantro, parsley, tortilla strips, corn chips, vegan sour cream, red pepper flakes, lime wedges

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.

Large skillet or frying pan
Sharp knife
Cutting board
Measuring cups & spoons
Mixing bowls
Wooden spoon or spatula
Stock pot

👩‍🍳 Step-by-Step Instructions

Cook the rice: Add rice and water to a pot. Bring to a boil, cover, reduce heat, and steam until water is absorbed.
Sauté the base: In a stock pot, heat olive oil over medium. Add onion, garlic, bell peppers, serrano pepper, and all seasonings. Cook 5–7 minutes, stirring, until tender and fragrant.
Add vegan protein: Stir in vegan beef crumbles, soy sauce, and tomato paste. Cook 3 minutes.
Simmer the soup: Pour in crushed tomatoes and broth. Bring to a boil. Once boiling, partially cover, reduce heat, and simmer 25–30 minutes.
Finish & serve: Stir in the cooked rice. Taste and adjust seasoning if needed. Ladle into bowls and top with your favorite add-ons. 🥑🌿

💡 Pro Tips

Storage: Keeps well in the fridge for 4–5 days. Freezer-friendly too!
Substitutions: Lentils make a great swap for crumbles. Add extra smoked paprika for a deeper flavor.
Serving idea: Pair with crusty bread or a simple fall salad for a satisfying dinner.
Make it spicy: Use two serrano peppers or a pinch of cayenne if you love heat 🔥

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cup	202	9g	30g	6g	5g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.