This post may contain affiliate links; please read my disclosure policy.
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!
Why you'll love this Vegetarian Stuffed Pepper Soup
Soft peppers, fluffy rice, and plump tomatoes served in a warm broth seasoned with Italian flavors...sign me up! This Vegetarian Stuffed Pepper Soup is the ultimate fall soup. It'll warm you right up when that chilly weather hits—and have you licking the bowl clean!
This vegetarian soup has a chili-like consistency and its packed with vegetables, making it equal parts healthy and delicious! You can make it thinner by adding more vegetable broth if you'd like. And it's topped with melty shredded cheese, the perfect finishing touch.
Enjoy this Vegetarian Stuffed Pepper Soup on it's own or paired with a warm sandwich, toast, or crunchy croutons. It'll be a warm meal you come back to again and again this fall and winter!
Vegetarian Stuffed Pepper Soup Ingredients
Cooking Oil: You can use a spray or regular cooking oil. This will add flavor and help prevent our ingredients from sticking and burning.
Bell Peppers: I used a red, yellow, and orange bell pepper. You don't have to use different colors, but I find doing so adds a variety of flavors.
Onion: I used a white one for some sweetness.
Jalapeno: Don't worry—this won't make your soup spicy. It's just going to enhance our flavors!
Diced Tomatoes: I used a blend that was flavored with Italian seasonings.
Broth: I used vegetable broth to keep this dish vegetarian. However, you could use chicken or beef broth to add some heartier flavor.
Basil, Paprika, and Oregano: These seasonings will bring even more delicious flavor to this soup!
Rice: I used a microwavable packet of brown rice. You can use what you like and prepare it how you like here. Quinoa, couscous...just be sure it's cooked and ready when you need it in the recipe.
Cheese: I used mozzarella and provolone.
Pots, pans, and kitchen utensils needed
To make this Pepper and Rice Soup, grab a 5-quart Dutch oven or large soup pot, chef’s knife, cutting board, can opener, measuring cups and spoons, and a wooden spoon for mixing.
How to make Vegetarian Stuffed Pepper Soup
- Heat a 5-quart Dutch oven (or equivalent soup pot) to medium-high heat. Spray with cooking oil or coat with olive oil.
- 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.
- Add chopped veggies to the pot. Add more cooking oil if needed. We don’t want the vegetables to burn.
- Sauté for 6-10 minutes. Then, pour a can of diced tomatoes and 2 cups of tomato sauce into the pot. Stir.
- Pour in vegetable broth and add basil and oregano. Stir.
- Bring the heat down to low and cover soup with a lid. Then, simmer for 35-45 minutes.
- 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.
- When the soup is finished simmering, add your cooked rice. Give it a stir.
- Top your soup with fresh cheese and Homemade Croutons. I used a shaved mozzarella and provolone blend.
- ENJOY!
What to serve with this soup
You can enjoy this soup on it's own, but it would taste delicious with:
- A grilled cheese
- Warm sandwich or panini
- Toasted bread
- Cheese and crackers
- Baked potatoes
If you want to make it a little more filling, you can add protein like shredded chicken or beans. You may have to add a little more broth if you do this.
Top this soup with cheese, sour cream, or even bits of crispy bacon or crumbled sausage. There are so many possibilities to help bring this simple soup to the next level.
Ingredients Before Sauteing Vegetables Mixed Together After cooking Add in Rice Final Product
Suggestions and Questions
How do I store this soup?
I love to store this soup in mason jars or leftover pickling jars. They make it so easy to pour it into a microwave safe bowl for reheating.
Do you have any tips for success?
You want to let the vegetables simmer in the broth for the full amount of time listed in this recipe. It will help bring them delicious flavor and cook properly.
Why do I need to cook the rice beforehand?
Because there won't be enough time for dry rice to cook. It'll end up absorbing the liquid and you will have a soup-less soup!
Can I make this Pepper and Rice Soup in the crockpot?
Sure! You could cook everything on high for 3-4 hours. You would still need to cook the rice prior. Add it when there is only one hour of simmering left.
Do I need to use red, orange, AND yellow peppers?
No, but I do like the variety the different peppers give both visually and flavor-wise. If you choose to use only one color pepper, you’ll need a bit less than 2 cups chopped in total.
Can this soup be made vegan?
Yes. Just swap out the mozzarella or provolone cheese for a dairy-free alternative. You could also leave out the cheese all together. The soup will still be mighty delicious.
How do I make this soup thinner?
If you prefer a soup with more broth, use less rice! Conversely, if you prefer a thick soup, add in extra rice. You can also use a blender/immersion blender and blend ½ of the soup. It will give it a much creamier texture.
More soup recipes you might like:
Healthy Chicken Tortellini Soup
Vegetarian Stuffed Pepper Soup Recipe
Equipment
- 5-quart or larger Dutch oven or equivalent stock pot
- Chef's Knife
- Cutting Board
- Can opener
- Measuring cups and spoons
- Wooden mixing spoon
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 jalapeno, 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
- Heat a 5-quart Dutch oven (or equivalent soup pot) to medium-high heat. Spray with cooking oil or coat with olive oil.
- 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.
- Add chopped veggies to the pot. Add more cooking oil if needed. We don’t want the vegetables to burn.
- Sauté for 6-10 minutes. Then, pour a can of diced tomatoes and 2 cups of tomato sauce into the pot. Stir.
- Pour in vegetable broth and add basil and oregano. Stir.
- Bring the heat down to low and cover soup with a lid. Then, simmer for 35-45 minutes.
- 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.
- When the soup is finished simmering, add your cooked rice. Give it a stir.
- Enjoy!
Notes
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved, something that you think it might need, or just say hi!
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Stuffed Pepper and Rice Soup
1 serving: 15 grams Carbs | 35 grams Fat | 8 grams Protein
NOTE: the nutrition label below is auto-generated and often does not include specific brands or types of ingredients. Example: fat free milk vs. whole milk, chicken breast vs. chicken thigh, etc.
**Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
SHOP THIS POST!
Note: The links above will open in Amazon.com
