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Close view of stuffed pepper soup.

Vegan Stuffed Pepper Soup

This Vegan Stuffed Pepper Soup tastes just like the original but in soup form! It has hearty veggies and vegan meat along with tons of tomato and herb flavors. This big pot of comfort is so easy to pull together in just 40 minutes, making it a wonderful weeknight meal.
5 from 2 votes
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Bonnie - Serene Trail

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 408kcal

Equipment

  • dutch oven or large pot with fitted lid

Ingredients

  • 1 tbsp olive oil
  • 1/2 medium sweet onion, diced
  • 2 large bell peppers, red, green, or any color, chopped
  • 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

Variation Ideas:
-Toss in other vegetables such as kale, spinach, zucchini, and carrots.
-Make it spicy with red pepper flakes, cayenne, poblano peppers, or jalapeños.
-Replace the vegan ground meat with vegan sausage, mushrooms, or lentils.

Nutrition

Calories: 408kcal | Carbohydrates: 82.6g | Protein: 12.6g | Fat: 4.1g | Saturated Fat: 0.7g | Sodium: 681mg | Potassium: 891mg | Fiber: 13g | Sugar: 24.5g | Calcium: 228mg | Iron: 6mg

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.