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!
Table of Contents
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 hearty 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. It's truly a deconstructed version of traditional stuffed peppers and in soup form.
Enjoy this easy Stuffed Pepper Soup recipe on its 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! This is the perfect recipe to make on a Sunday and enjoy it reheated on your busy weeknights.
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!
- Bell Peppers: I used an orange, yellow, and red peppers. 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 tomatoes or regular would be fine, too.
- Broth: I used vegetable stock to keep this dish vegetarian. However, you could use chicken broth or beef broth to add some heartier flavor.
- Seasonings - I used a combination of oregano, basil, and paprika. An Italian seasoning will work, too.
- 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, green lentils ...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 Easy Soup Recipe
1. Heat a 5-quart Dutch oven (or equivalent large stockpot) to medium-high heat and coat with olive oil. Dice the bell peppers, jalapeno, and white or yellow 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 parsley, cheese and Homemade Croutons or garlic bread. I used a shaved mozzarella cheese and provolone blend. Enjoy!
Use a vegetable chopper for your bell peppers and onions. It saves time and gives all of the pieces a nice and even shape.
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 the next day. Store leftover soup in the refrigerator for up to 4 days or the freezer for up to 3 months.
Sure! You can cook the soup in a crock pot on high for a couple of hours (~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 a larger amount 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 crusty bread
- Cheese and crackers
- Baked potatoes
- If you want to make it a little more filling, you can add protein like shredded chicken, ground turkey or black beans. You may have to add a little more broth if you do this.
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!
Serve your Stuffed Pepper Soup with a three-cheese grilled cheese or another warm sandwich like this Grilled Chicken and Goat Cheese Sandwich. It would also go well with a side of Parmesan Smashed Potatoes or Carrot Fries, too.
More Recipes You'll Love
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Vegetarian Stuffed Pepper Soup
- 5-quart or larger Dutch oven or equivalent stock pot
- Chef's Knife
- Cutting Board
- Can opener
- Measuring cups and spoons
- Wooden mixing spoon
- 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
- 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.
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