Vegetarian Stuffed Pepper Soup
User Reviews
5
Vegetarian Stuffed Pepper Soup
Description
The Vegetarian Stuffed Pepper Soup recipe combines jasmine or basmati rice, diced bell peppers, onions, and optionally jalapeño and garlic. These ingredients are cooked with red lentils and simmered in a mixture of fire-roasted diced tomatoes, tomato sauce, vegetable broth, and a blend of Italian seasonings, garlic powder, oregano, and red pepper flakes. The soup develops a thick, creamy texture with tender lentils and cooked vegetables, mimicking the flavors of stuffed peppers in a cozy, spoonable form.
The cooking process involves browning onions and garlic before adding all components except rice, then simmering until the lentils are tender and creamy. Rice is stirred in last to finish the dish. Spices and seasoning are adjusted toward the end, allowing control over the soup's thickness and flavor intensity. This soup balances sweet bell pepper notes with lactic creaminess when topped with sour cream and provides a satisfying texture contrast between tender rice and creamy lentils.
This vegetarian soup serves well as a stand-alone meal or paired with a crusty bread. It can be customized with toppings like sour cream, diced jalapeño, fresh herbs, corn chips, or cheddar cheese to suit preference and texture variety.
When thinning the soup, add extra broth or tomato sauce gradually and re-season to maintain flavor balance. The recipe's notes include ideas for various tasty toppings and remind that nutritional values may vary depending on ingredient choices.
Ingredients
- 1 cup rice I like to use jasmine or basmati, uncooked
- 2 cups bell pepper diced
- 1 cup onion
- 1 jalapeño (optional)
- 1 clove garlic
- 2 tsp avocado oil or olive oil
- 4 cups vegetable broth
- 14.5 oz diced tomatoes canned, fire roasted
- 14.5 oz tomato sauce canned
- 1 tsp salt or to taste, see notes
- 1 tsp black pepper
- 1 tsp Italian seasoning blend I looove Mrs. Dash, salt-free
- 1/2-1/4 tsp garlic powder
- ¼ tsp oregano I like using dried oregano leaves, dried
- ¼ tsp red pepper flakes
- 1 cup red lentils dry
Instructions
- Cook rice via package directions for your preferred method. I skipped my usual stove top rice method and made mine in my Instant Pot using the rice button. Either way works great!
- Next chop your veggies and peel and mince your garlic.
- In a dutch oven or large pot over medium-high heat, heat up 2 tsp of oil and brown your onion. Cook until tender, approx. 5 minutes, adding garlic towards the end.
- Next add everything but the rice to the pot and stir. Bring heat to boil, then cover and reduce to simmer.
- Allow soup to simmer for 20-35 minutes, or until lentils are tender and creamy. Add rice and stir to mix.
- Taste the soup, then adjust thickness to taste, adding a little more broth or tomato sauce to thin the soup if you prefer. Taste again and re-season to taste. Easy peasy! The recipe above is how we make it since we love the soup thick like a stew/casserole.
- Spoon into bowls and garnish with all your favorite toppings (sour cream is my favorite - vegan or regular!) see notes for some tasty ideas. Leftovers are fantastic and even more flavorful than the first day and this soup can also be frozen for later! Woot!
SLOW COOKER INSTRUCTIONS
- Cook rice via package instructions using preferred method (stove top, instant pot, rice cooker) and set aside for swirling into the soup at the end.
- Add all the remaining ingredients into your slow cooker and set to high for 4-5 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender.
- Swirl in the cooked rice, add all your favorite toppings, and dive in!
Notes
- Keep extra broth or tomato sauce ready to thin the soup if desired, tasting and adjusting seasoning afterwards.
- This soup can be served thick like a stew or thinned out like a traditional soup.
- Recommended toppings include sour cream (vegan or regular), diced bell pepper, sliced jalapeños, fresh tomatoes, parsley or scallions, corn chips, and grated cheddar cheese.
- Adjust seasoning after thinning to maintain intended flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10cups
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 35g | 12% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Potassium | 415mg | 9% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
| Vitamin A | 1513IU | 30% |
| Vitamin C | 45mg | 50% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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