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Vegetarian Stuffed Pepper Soup

This Vegetarian Stuffed Pepper Soup is a warm, comforting, and nutritious dinner option. Enjoy it on its own or pair with a sandwich, toast, or crunchy croutons. You'll come back to it again and again!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 224 kcal
Course: Soup , Lunch , Dinner
Cuisine: American

Ingredients

  • cooking oil/spray
  • ½ cup red bell pepper diced
  • ⅔ cup yellow bell pepper diced
  • ⅔ cup orange bell pepper diced
  • 1 white onion medium sized
  • ¼ cup Jalapeño diced
  • 1 can diced tomatoes Italian seasoned
  • 2 cups tomato sauce
  • 2 cups vegetable broth
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp paprika
  • 1½ cups brown rice cooked
  • ½ cup shredded cheese

Instructions

    Cup of Yum
  1. Heat a 5-quart Dutch oven (or equivalent soup pot) to medium-high heat. Spray with cooking oil or coat with olive oil.
  2. Grab a cutting board and get to chopping. Dice the bell peppers, jalapeno, and white onion. Try to get them to be ¼” each in size so you get their delicious flavors in every bite. 
  3. Add chopped veggies to the pot. Add more cooking oil if needed. We don’t want the vegetables to burn. 
  4. Sauté for 6-10 minutes. Then, pour a can of diced tomatoes and 2 cups of tomato sauce into the pot. Stir.
  5. Pour in vegetable broth and add basil, oregano, and paprika. Stir. 
  6. Bring the heat down to low and cover soup with a lid. Then, simmer for 35-45 minutes. 
  7. While the soup is simmering, prepare your rice. I used a 90-second microwavable packet, so it was ready quickly. You can prepare the rice however you want, but make sure it'll be finished when the soup is done simmering.
  8. When the soup is finished simmering, add your cooked rice. Give it a stir.
  9. Top your soup with fresh cheese. I used a shaved mozzarella and provolone blend.
  10. Enjoy!

Notes

  • I love to store portions of this soup in mason jars or leftover pickling jars. They make it so easy to pour it into a microwave safe bowl for reheating.
  • The rice MUST be COOKED when you add it to the soup. Dry, uncooked rice will end up absorbing all the liquid and you will have a soup-less soup! 
  •  

Nutrition Information

Serving 1 serving Calories 224kcal (11%) Carbohydrates 38g (13%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 11mg (4%) Sodium 984mg (41%) Potassium 326mg (9%) Fiber 6g (24%) Sugar 16g (32%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 224

% Daily Value*

Serving 1 serving
Calories 224kcal 11%
Carbohydrates 38g 13%
Protein 8g 16%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 1g 5%
Cholesterol 11mg 4%
Sodium 984mg 41%
Potassium 326mg 7%
Fiber 6g 24%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.