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!
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About this 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!
And if you're looking for more cozy soup recipes, be sure to check out this Broccoli White Cheddar Soup, Spicy Butternut Squash Soup, this Healthy Chicken Tortellini Soup, or this Zucchini Corn Chowder, that I know you'll love, too!
Recipe Ingredients
- 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.
- Jalapeño: Don't worry—this won't make your soup spicy. It's just going to enhance our flavors!
- Diced Tomatoes: I used a canned blend that was flavored with Italian seasonings. Fire roasted or regular would be fine, too.
- Broth: I used vegetable broth to keep this dish vegetarian. However, you could use chicken or beef broth to add some heartier flavor.
- Rice: I used a microwavable packet of brown rice. You can use what you like and prepare it how you like here — Quinoa, couscous, cauliflower rice ...just be sure it's cooked when you add it in the recipe.
- Cheese: I used mozzarella and provolone for topping. Leave it out for a vegan soup, it's still plenty flavorful!
See the recipe card below for a full list of ingredients and measurements.
How to Make This Recipe
1. Heat a 5-quart Dutch oven (or equivalent soup pot) to medium-high heat and coat with olive oil. 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.
2. Sauté for 6-10 minutes. Then, pour a can of diced tomatoes, 2 cups tomato sauce, 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
3. 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.
4. Top your soup with fresh cheese and Homemade Croutons. I used a shaved mozzarella and provolone blend. Enjoy!
Recipe FAQs
I love to store portions of this soup in mason jars. They make it so easy to pour it into a microwave safe bowl for reheating. Keep in the refrigerator for up to 4 days or the freezer for up to 3 months.
Sure! You could cook everything on high for 3-4 hours. You would still need to cook the rice prior. Add it in when there is only one hour of simmering left.
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.
You can enjoy this soup on it's own, but it would taste delicious with:
- A grilled cheese, other 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.
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Recipe
Vegetarian Stuffed Pepper Soup
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, oregano, and paprika. 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!
Nutrition
Notes
Looking for this in MyFitnessPal?
If you're using MyFitnessPal, search 'A Paige Of Positivity' and find Stuffed Pepper and Rice Soup calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
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 or just say hi!
Emily Driggers says
This was so good! Very easy to make and will definitely be making it again.
Kailen says
So delish and easy to make!
Kelsea Ramos says
I typically don’t enjoy cooking but this was quick and simple to make, and SO good. My husband and I had it for dinner and made grilled cheese to go with it. It’s going to be our go to for chilly days from now on!
Courtney Paige says
Grilled Cheese & soup!?!? Sounds dreamy. Thanks for the review!
Alyssa Bruno says
This soup is DELICIOUS. I was expecting it to be delicious but this was next level and very easy to make. Do yourself a favor and make this…. Riiiiight now.
Courtney Paige says
Everyone should listen to you, Alyssa!
Katherine powers says
So comforting and delicious!
Catie Leigh Deal says
Really good soup! I added a can of black beans and half a pound of ground turkey. Very filling with these additions. Maybe could have used some more broth as the rice soaks up a lot of the liquid the longer it sits, especially if you're meal prepping this, like I did! Yummy veggies and soup, so you can't go wrong!
Melissa says
My kind of soup! This is SO delish and that is all I have to say.
Sydney Van Acker says
Such a delicious and hearty soup. I always feel so good after eating a bowl of this. I scooped it with some siete tortilla chips and it was AMAZING
Courtney Paige says
You can't even tell this is vegetarian. Packed with flavor and is great with fresh bread.