This delicious Vegan Stuffed Pepper Soup has all the flavors of the classic dish, but in soup form! It’s so hearty, cheesy, and comforting! Busy weeknight dinners just got a little easier with this irresistible one-pot meal!
My family craves stuffed peppers and this easy fall soup always hits the spot! Leftovers are just as good the next day, but it’s so tasty that there might not be any.
I love that I can quickly whip it up with just a few ingredients in just 35 minutes and go down memory lane as I devour it!
This veggie and rice soup is incredibly simple to make and only one big pot is needed. Start by sautéing vegetables then add almost everything else and let the flavors marry as it cooks. Finally, stir in the cheese and herbs as you take it off the heat.
It’s so easy, yet so delicious!
Feel free to toss in any other favorite vegetables like zucchini and baby spinach. Or, toss in some cayenne pepper or jalapeños if you’re craving some spicy heat.
If you love warm, nutritious, one-pot meals, be sure to check out my Vegetable Stew and Dumplings, Red Curry Lentils, and Skillet Lasagna!
Reasons To Make This Soup
- Entirely plant-based
- Hearty, cozy, and filling
- Ready in just 35 minutes
- Filled with healthy veggies
- Just a few, easy-to-find ingredients
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Ingredients And Substitutions
- Onion – Sweet onion is great here because it adds so much flavor while not overpowering the soup. Although, any kind of onion will work!
- Bell Peppers – I like to use red and green, but any color is just fine.
- Vegan Grounds – Use any ground beef replacement. My favorites are Impossible and Beyond. Other options include lentils, mushrooms, or vegan sausage.
- Italian Seasoning – This blend makes any meal mouthwatering. You can use thyme, rosemary, parsley, oregano, and/or basil as a substitute.
- Tomato – Canned tomato sauce and diced tomatoes are my go-to’s here! Petite diced tomatoes work if you want smaller chunks and add the fire-roasted kind if you want more of a smoky flavor. Another option is to replace both of these with a jar of marinara.
- Rice – I like long-grain white or jasmine best with stuffed pepper soup, but others should work. I have found that there is no need to rinse it before adding it in.
- Bouillon – The vegan no-beef bouillon complements this soup so well, but vegetable bouillon would be just as good. If you don’t have any bouillon on hand, replace the water with veggie broth.
- Brown Sugar – Although just a small amount is used here, it really helps soften the acidic element from the tomatoes. Any other sweetener works here as well.
- Vegan Worcestershire – This gives it a deep, umami flavor. Soy sauce or liquid aminos can be used instead. Look for the kind without anchovies to keep it vegan.
- Vegan Cheese – Use your favorite plant-based cheese. My favorites are Violife’s cheddar or mozzarella. You can even stir in some vegan cream cheese or sour cream for a creamier texture.
Step-by-Step Instructions
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Sauté the onions and peppers until they’re soft. Add the vegan ground beef, garlic, and seasoning and cook it for a few more minutes.
Pour in a little bit of the water to deglaze the pot. Then, stir in the remaining water, diced tomatoes, tomato sauce, rice, bouillon, Worcestershire sauce, and brown sugar.
Bring the soup to a boil then reduce the heat to a simmer. Cover the pot as it cooks for 20 minutes. Revisit it occasionally to stir and scrape the bottom.
Take the soup off of the heat and stir in the vegan cheddar and parsley.
Variation Ideas
- Toss in other vegetables such as kale, spinach, zucchini, and carrots.
- Make it spicy with red pepper flakes, cayenne, poblanos, or jalapeños.
- Replace the vegan ground meat with vegan sausage, mushrooms, or lentils.
Storage And Reheat
Refrigerate leftover stuffed pepper soup in a sealed container for 3 days. Reheat it over the stovetop at medium-low heat or in the microwave at 30 second intervals.
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Vegan Stuffed Pepper Soup
Bonnie – Serene Trail
Equipment
- dutch oven or large pot with fitted lid
Ingredients
- 1 tbsp olive oil
- 1/2 medium sweet onion, diced
- 2 large bell peppers, one red, one green, or any color
- 12 ounces vegan ground beef, (340g)
- 4 cloves garlic, minced
- 1/2 tbsp Italian Seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp paprika
- 5 cups water
- 14.5 oz can diced tomatoes with juices, (411g)
- 15 oz can tomato sauce, (425g)
- 1 cup uncooked white rice, long grain or jasmine, (210g)
- 1/2 tbsp no-beef bouillon, or vegetable
- 1/2 tbsp brown sugar, or any sweetener
- 1 tsp Worcestershire sauce
- 1/4 cup fresh parsley, chopped, (15g)
- 1 cup vegan cheddar shreds, or mozzarella, (100g)
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the onions and peppers. Sauté them for 5 minutes or until they are soft.
- Add the vegan ground beef, garlic, and seasoning. Cook this for another 5 minutes.
- Pour in a little of the water and use it to deglaze the pot by scraping at the bottom. Then, stir the remaining water, diced tomatoes, tomato sauce, rice, bouillon, Worcestershire sauce, and brown sugar.
- Bring it to a boil then reduce the heat to medium-low and simmer it covered for 20 minutes. Revisit the soup occasionally to stir it and scrape the bottom of the pot.
- Take the pot off the heat and stir in the vegan cheddar and parsley. Enjoy!
Video
Notes
Nutrition
The nutritional information provided is an estimate from third-party calculations.