This tasty Vegetarian Stuffed Pepper Soup has both stove top and slow cooker instructions! Full of flavor and loaded with vegetables, this chunky veggie and rice soup is vegan + gluten-free.
Ever since my garden went on full pepper-palooza status I’ve been making stuffed pepper soup on repeat. This vegetarian stuffed pepper soup is a twist on the classic, boasting a hearty helping of fiber and protein from creamy red lentils.
The red lentils cook crazy fast and almost pulverize themselves into the soup, making this stew-like stuffed pepper soup extra creamy and full of flavor. Love. It. So.
As written the soup is vegan, dairy-free, gluten-free, freezer-friendly, and gloriously make-ahead too.
what kind of peppers are in stuffed pepper soup?
You’ll want to grab an assortment of bell peppers for this scrumptious soup/stew. Red, yellow, orange, and green bell peppers all work marvelously!
My garden has an abundance of green peppers currently so I made my soup with mostly green but I like throwing a little red in there too when I have them!
In addition to the bell peppers, I like to include onion, garlic, and a jalapeño for a kick of spice. For a mild soup skip the jalapeño and for a fiery soup, feel free to add extra. Let your tastebuds be your guide.
tasty toppings
If you’re into having an assortment of textures in each spoonful, you can add extra chopped peppers to the soup before serving. It makes a beautiful garnish and adds a fun crunch! Crunchy corn chips (like fritos) are also pretty amazing on top.
Fresh chopped tomato also makes a delicious topping!
Crazy for cheese? Go for it!
A must for me is a big dollop of sour cream on top.I love the contrast of the cool, tangy sour cream with the piping hot, slightly spicy soup.Skip if vegan or try it with vegan sour cream which is actually pretty darn amazing!
Vegetarian Stuffed Pepper Soup (Stove Top and Slow Cooker)
You can make this soup on the chunkier side like I do (it’s almost like a stove-top veggie + rice casserole or a big ole pot of stew) or thin it out with extra tomato sauce and broth. If you thin the soup just be sure to add extra salt, pepper, and spices to make up for the extra liquid. Easy peasy!
The recipe yields approx. 10 cups (or 4-5 bowls) and the leftovers are fantastic and even more flavorful than the first day! It’s magical!
You can also freeze bowls of soup for later, making this a healthy meal-prep and make-ahead dream come true!
Vegetarian Stuffed Pepper Soup
This tasty Vegetarian Stuffed Pepper Soup has both stove top and slow cooker instructions! Full of flavor and loaded with vegetables, this chunky veggie and rice soup is vegan + gluten-free.
Recipe yields approx. 10 cups of soup or 4-5 bowls.
4.99 from 59 votes
Print RecipePin Recipe Rate Recipe
Course: Soup
Cuisine: American
Keyword: Vegetarian Stuffed Pepper Soup
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 10 cups
Author: Jenn Laughlin - Peas and Crayons
Ingredients
- 1 cup uncooked rice (I like to use jasmine or basmati)
- 2 cups diced bell pepper
- 1 cup onion
- 1 jalapeño (optional)
- 1 clove garlic
- 2 tsp avocado oil or olive oil
- 4 cups vegetable broth*
- 14.5 oz canned fire roasted diced tomatoes
- 14.5 oz canned tomato sauce*
- 1 tsp salt or to taste, see notes
- 1 tsp black pepper
- 1 tsp salt-free Italian blend seasoning (I looove Mrs. Dash)
- 1/2-1/4 tsp garlic powder
- ¼ tsp dried oregano (I like using dried oregano leaves)
- ¼ tsp red pepper flakes
- 1 cup dry red lentils
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 tohigh 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 a little extra broth or tomato sauce on hand to thin the soup if desired.You can make this soup on the chunkier side as written (it's almost like a veggie + rice casserole or a big ole pot of stew - love it so!) or thin it out with extra tomato sauce and broth. If you thin the soup just be sure to taste as you go and add extra salt, pepper, and spices to make up for the extra liquid. Easy peasy!
TASTY TOPPING IDEAS:
- sour cream (my favorite!!!) vegan or regular
- chopped bell pepper
- chopped/sliced jalapeno
- fresh diced tomato
- fresh parsley or scallions
- crunch corn chips (like Fritos)
- grated cheddar cheese (skip if vegan)
Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 181kcal, Carbohydrates: 35g, Protein: 7g, Fat: 1g, Saturated Fat: 1g, Potassium: 415mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1513IU, Vitamin C: 45mg, Calcium: 42mg, Iron: 2mg
Did You Make This Recipe? Leave a Comment and Rating!
If you get a chance to try this tasty vegan + vegetarian stuffed pepper soup, let me know!Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
hungry for more?
- Vegetarian Lentil Tortilla Soup(Instant-Pot + Slow Cooker)
- Vegan Lentil Chili(Instant Pot + Slow Cooker)
- Baked Bell Pepper Tacos(Vegetarian, Vegan, + T-Rex versions)
- Vegetarian Cheesy Spinach Stuffed Peppers
Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.
