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Vegetarian Stuffed Pepper Soup
5 from 192 votes

Vegetarian Stuffed Pepper Soup

Vegetarian Stuffed Pepper Soup features a hearty blend of rice, diced bell peppers, onions, and red lentils simmered in a tomato-based broth seasoned with Italian herbs and spices. This thick, stew-like soup offers creamy lentils paired with tender vegetables and aromatic spices, delivering comforting warmth and depth of flavor. It can be served with sour cream or other toppings for added richness and texture.

Prep Time
10 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 10 cups
Calories: 181 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. 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!
  2. Next chop your veggies and peel and mince your garlic.
  3. 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.
  4. Next add everything but the rice to the pot and stir. Bring heat to boil, then cover and reduce to simmer.
  5. Allow soup to simmer for 20-35 minutes, or until lentils are tender and creamy. Add rice and stir to mix.
  6. 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. 
  7. 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
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 10 cups

Amount Per Serving

Calories 181

% 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.