Vegan Stuffed Pepper Soup – Cozy, Hearty, and Meatless

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Created on September 23rd, 2025 at 06:30 pm

🌶️ All the stuffed pepper flavor—soup style!

This Vegan Stuffed Pepper Soup is your new go-to comfort bowl for cozy weeknights or make-ahead lunches. Brimming with tender rice, hearty vegan beef crumbles (or lentils!), and colorful bell peppers, this soup transforms classic stuffed peppers into a spoonable, satisfying meal. It’s simmered with warming spices and finished with your favorite toppings—from avocado to crunchy tortilla strips. Whether you’re prepping for a Fall family dinner or stocking the fridge with nutritious meals, this vibrant soup is a plant-powered favorite worth repeating.

🌟 Why You’ll Love This Recipe

If you love stuffed peppers, but want something easy, warming, and weeknight-friendly, this recipe is it. It’s one-pot magic meets hearty nostalgia—with zero meat and all the flavor. Bonus? You can switch the “vegan beef” for lentils for an ultra-frugal, protein-packed version. The leftovers taste even better the next day, and it’s freezer-friendly too. Perfect for meal prep warriors, busy families, or anyone craving something wholesome and soul-soothing as the leaves turn.

⏱️ 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 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, diced
2 red bell peppers, diced
1 serrano pepper, diced (optional)
1 tsp onion powder
1 tsp garlic powder
1 tsp black pepper
1 tsp dried oregano
1 tsp dried parsley
½ tsp smoked paprika
12 oz vegan beef crumbles (or cooked lentils)
1 tbsp low-sodium soy sauce (or tamari for gluten-free)
2 tbsp tomato paste
1 28-ounce can crushed tomatoes (fire roasted if available)
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 or Dutch oven

👩‍🍳 Step-by-Step Instructions

Cook the rice:
Add rice and water to a pot. Bring to a boil, then cover and reduce heat to low. Steam until water is absorbed.
Sauté the aromatics:
In a large stock pot, heat olive oil over medium. Add onion, garlic, bell peppers, serrano (if using), and seasonings. Sauté for 5–7 minutes until fragrant and tender. 🌶️🧅
Add vegan protein & flavor:
Stir in vegan crumbles, soy sauce, and tomato paste. Cook for 3 more minutes to infuse the flavors.
Simmer the soup:
Pour in crushed tomatoes and broth. Bring to a boil, then reduce to a gentle simmer. Cover partially and cook for 25–30 minutes. 🍅⏳
Combine & serve:
Stir in the cooked rice. Taste and adjust seasonings if needed. Serve hot with toppings of choice!

💡 Pro Tips

Storage: Lasts 4–5 days in the fridge. Freezes well for up to 2 months!
Substitutions: Swap rice with quinoa or barley. Lentils can replace vegan crumbles for extra fiber.
Serving Ideas: Ladle into bowls and top with avocado, vegan sour cream, or crushed corn chips for crunch.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 cup	202	9g	30g	6g	N/A	N/A

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.