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Three white bowls of Vegetarian Stuffed Pepper Soup garnished with cheese and thyme.
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4.88 from 8 votes

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 Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: dinner, lunch, Soup
Cuisine: American
Servings: 4
Calories: 224kcal
Author: Courtney Paige

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.
  • Top your soup with fresh cheese. I used a shaved mozzarella and provolone blend.
  • 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

Serving: 1 serving | Calories: 224kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 984mg | Potassium: 326mg | Fiber: 6g | Sugar: 16g