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Jump To Recipe 15 reviews posted Nov 21, 2018 by Jessica Hoffman
This vegan stuffed pepper soup has all the flavour you love in stuffed peppers loaded into a hearty & warming bowl of soup!
So let me guess. American Thanksgiving is coming up tomorrow and most of you have probably been pretty busy in the kitchen prepping away to make all sorts of Thanksgiving recipes for tomorrow and now you’re feeling pretty darn lazy to prepare dinner
Don’t worry, I gotchu 😉
Vegan stuffed pepper soup. aka the dinner you never knew you needed on your weekly rotation until now.
This is another one of those
Besides being hella easy this soup also packs some serious stuffed pepper flavour. We’ve got red peppers, (duh) crushed tomatoes, lentils, and brown rice that come together and simmer away into this deliciousness.
A few notes on this recipe:
This vegan stuffed pepper soup is made with simple ingredients that can be modified to your liking. If you prefer green peppers, you can go ahead and use those instead of red peppers. If you prefer white rice, and you can just substitute that for brown rice. The choice is up to you!
As the soup cooks, the rice will absorb more of the liquid. If you leave the soup to simmer for a couple of hours or let it sit overnight, it will thicken up quite a bit. (still totally delicious this way) If you want to thin it out a bit, simply add a little more vegetable broth.
This vegan stuffed pepper soup is:
- Naturally vegan & gluten-free
- Loaded with filling protein & whole-grains
- Easy peasy to make for a simple weeknight dinner
Other soup recipes to try
- One-pot vegan minestrone soup
- Vegan tortilla soup
- Creamy vegan tomato soup
If you tried thisvegan stuffed pepper soupor any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along onPinterest,InstagramandFacebookfor even more deliciousness!
Vegan stuffed pepper soup
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 15 reviews
- Author: Jess
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Main
- Method: Cook
- Cuisine: American
Description
All the flavour you love of stuffed peppers in a SOUP!
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 red peppers, chopped (with seeds & stems removed)
- 3/4 cup short-grain brown rice
- 1 can lentils (14oz)
- 3 tbsp tomato paste
- 1 1/2 cups crushed tomatoes
- 1 tsp dried oregano
- 1 tspdried thyme
- 1 L vegetable broth
- 1 cup water
- salt & pepper to taste
- Parsley to top
Instructions
- Heat the olive oil in a large pot on medium-high heat
- Add the onion and let cook for 3-4 minutes, then add the garlic and red pepper and cook another 2-3 minutes.
- Add the rest of the ingredients and stir to combine.
- Cover, reduce heat to low and let simmer for 30-40minutes until the rice is tender and cooked.
- Serve with parsley
Notes
If you store the soup in the fridge overnight, the rice will continue to absorbliquid and the soup will thicken slightly. Add a bit more broth if you prefer the soup thinner. You can freeze any leftovers of this soup in an airtight container.
Nutrition
- Serving Size: 1 bowl
- Calories: 204
- Sugar: 7g
- Fat: 3g
- Saturated Fat: 0g
- Carbohydrates: 34g
- Fiber: 13g
- Protein: 11g
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
Fall Gluten Free Recipes Vegan
posted by Jessica Hoffman on November 21, 2018 (updated August 13, 2021)
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44 comments on “Vegan stuffed pepper soup”
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Leo H — Reply
Made this tonight in a crockpot. Followed the recipe exactly 4 hours on high. I had 1/2 poblano pepper in the fridge so I added it to the mix for a “kick”. Crust bread a must. It was phenomenal! Highly recommend!
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Jessica Hoffman — Reply
So happy you enjoyed it! Absolutely need some crusty bread to dip in this soup 😉
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Allison — Reply
This such a great flavored soup for being SO EASY. I made this in the crockpot, as Madeline did back in Sept. 2019. To make it more like traditional stuffed bell pepper soup, I first put a 12 oz. package of Light Life plant based crumbles into the crock pot and broke it up, then added the rest of the ingredients. Canned lentils don’t exist where I live, so I used 3/4 cup of dried pink lentils I had in the pantry. I had long-grain brown rice which worked just fine. I also added 6 cups of vegetable stock, as Madeline did. I cooked it on high for 2 hours, then low for 3 hours and it turned out wonderfully! Just delicious!!
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Jessica Hoffman — Reply
Hi Allison, thank you for the review. I’m so happy you enjoyed the recipe 🙂
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Mary Conway — Reply
I’m making this tomorrow. Do you rinse the lentils before putting them in ?
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Jessica Hoffman — Reply
Hi Mary, no need to rinse the lentils.
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Megan — Reply
It got the carnivore boyfriend’s seal of approval! Super tasty. I wouldn’t even mind throwing another red pepper in 🙂 I soaked the brown rice while prepping the ingredients and added the red lentils at the same time as the rice (by accident haha) BUT they actually cooked well! This recipe is going into my regular rotation
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Jessica Hoffman — Reply
That’s the BEST seal of approval! Happy you both enjoyed 🙂
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Kristy Draher — Reply
I am vegan and my family is not. This is hands down our household favorite! My son is 5 and loves this soup. He isn’t a great eater and so last year we were working on eating and he was giving me kisses after every bite. This is lovingly called Kiss Soup at our house!
My momma heart thanks you
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Jessica Hoffman — Reply
Hi Kristy, so happy to hear you and your family love the recipe 🙂
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Maggie — Reply
We loved this soup! I used lentils from a bag so I needed to add more broth, I also added ground Beyond Burge to make it more like a stuffed pepper. Dunk some French bread in it and it is a perfect soup for a cold winter day! Will make again.
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Jessica Hoffman — Reply
So happy you enjoyed the recipe Maggie!
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Inga — Reply
Hi, I’m cooking it right now. Looks delicious, I used dry lentils and omitted tomato paste. Instead of broth I used Better than bouillon seasoned vegetable base.
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Jessica Hoffman — Reply
Hi Inga, sounds great! Enjoy 🙂
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Brittney — Reply
Gosh this was so good!! I thought this was way too simple to be super flavorful– but IT TOTALLY WAS! The only thing I changed was subbing out pigeon peas for the lentils (I have a hard time finding canned lentils and find pigeon peas to be a great replacement) and used regular brown rice I already had. This recipe was a winner and we will be making it again!!
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Jessica Hoffman — Reply
Thanks for the review Brittney! So happy to hear you enjoyed the recipe! It’s simple, but great! 😉
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Rena — Reply
This came out so tasty! I forgot the adding salt and pepper part and it was still packed with flavor. I’m thankful that I came across this! I certainly recommend!
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Jessica Hoffman — Reply
Thanks for the review Rena, so happy you enjoyed this recipe!
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lazysmurf — Reply
I loved this recipe! I used farro instead of rice which was wonderful and chewy and added some potatoes because that’s how my grandma served stuffed peppers, with potatoes cooked in the sauce too. It was delicious.
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Jess — Reply
Thank you for the review! So glad you enjoyed this soup. I’m sure it was delicious with Farro 🙂
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Martina — Reply
Hey! I’d like to make this tomorrow. Is there something I can use instead of tomatoes? I’m fine with tomato paste, but really don’t like tomatoes in soups and stews. Thank you!
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Jess — Reply
Hi Martina, you can use tomato sauce, which is similar to crushed tomatoes!
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Rebecca — Reply
This soup was delicious! I substituted barley for the rice and it came out great. Thank you for such a good recipe.
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Jess — Reply
Thank you for the review Rebecca! Glad you enjoyed the recipe!
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Elyssa — Reply
Hi,
I can’t find any canned lentils where I am. Do you think it would work to soak them overnight and just toss them in for the 40 minutes?
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Jess — Reply
Hi Elyssa, in this case I would cook your dried lentils according to package directions and then add them to the soup:)
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Bethany Bolthouse — Reply
I made this for dinner tonight and, in all honesty, I didn’t expect it to be anything too amazing because it’s so simple — but it was so, so delicious! The flavor was wonderful and I loved that it is hearty and filling yet still light. It was so good that I had two bowls. Thanks for the recipe!
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Jess — Reply
Thank you for the review Bethany! So happy you enjoyed this recipe 🙂
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Micshellie — Reply
Hi…. are the lentils raw? Quantity?
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Jess — Reply
Hi Micshellie, the can should be about 14oz and canned lentils are already cooked!
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Amanda — Reply
Has anyone ever made this with quinoa I sead or rice? How would that work? I just went to make and realized I’m out of rice.
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Jess — Reply
Hi Amanda! You can definitely replace rice with quinoa in this recipe, however the soup will be a bit less thick as the quinoa will absorb less water!
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Sophie — Reply
This soup is perfect for the colder months. So cozy! Favorite savoey recipe!
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Jess — Reply
Thank you Sophie! This is my go-to weeknight lazy dinner soup in the winter 🙂
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Melissa — Reply
Hi. This recipe looks great, but how much broth goes into the soup? It is missing from the ingredients list. Thanks.
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Jess — Reply
Hi Melissa, about 1 L (or 4 cups) of broth!
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Tim Allen — Reply
Since some items can be bought in bulk or in bags, it would be more helpful to say 1 cup o4r 7 ounces than 1 can. I never buy canned lentils.
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Jess — Reply
Hi Tim, thank you for your feedback! In the case of this recipe, you’d want to add about 12-14 oz of lentils!
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Jess — Reply
Thanks so much Ela! It’s one of my new favourites 🙂
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Bo — Reply
Woah this soup is calling me! I LOVE the shot with the ladle, so mouthwatering! It is definitely soup season and I can’t get enough of recipes like this. I love that you added rice too, so hearty! Happy Thanksgiving for tomorrow xo
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Jess — Reply
Thank you Bo! And totally agree, definitely soup season! xx
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Madeline — Reply
I made this in the crockpot. 8 hours on low and threw in 2 chicken breasts that I shredded into the soup. I couldn’t find a can of lentils, so I used 6 cups of broth and put uncooked lentils in. It came out delicious! I sprinkled a little Parmesan on top and I can’t wait to have it for lunch tomorrow!
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Jess — Reply
Hi Madeline, sounds delicious! Great to know how this comes out in a crockpot too!
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