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This Wholesome Stuffed Pepper Soup is every part you like about stuffed peppers in a savory, tomato-based broth. Get pleasure from a comfortable bowl of this hearty soup with just some easy elements and steps. Gluten-free, Oil-free choice.
One Pot Vegan Stuffed Pepper Soup is a plant-based, wholesome twist on the basic stuffed peppers you like. It’s made in underneath 1 hour with hearty vegan grounds, diced peppers, a wealthy tomato broth, white rice and completed with a sprinkle of vegan cheese and contemporary parsley. Excellent for the chilly winter months or busy weeknights whenever you want a simple meal.
Desk of Contents
Stuffed Peppers with out the Fuss
If you happen to’re like me, you like the scrumptious flavors in stuffed peppers, however you don’t essentially love the difficulty of creating them. As soon as I created my fast and straightforward stuffed pepper casserole recipe, I used to be bought on the deconstructed stuffed peppers thought.
This straightforward soup recipe isn’t any completely different – it’s every part you like about hearty peppers, however with out the pointless prep work! Skip the fuss and serve this Italian Stuffed Pepper Soup to the entire household tonight.
What You Want for a More healthy Stuffed Pepper Soup
This vegan-friendly stuffed pepper soup is made flavorful with reasonably priced pantry staples. Listed below are a couple of key elements for optimum taste:
- Vegan grounds: I’ve made a number of stuffed pepper recipes utilizing complete meals elements like lentils, tempeh and quinoa, however I needed so as to add a classic-inspired recipe to the weblog utilizing vegan grounds. Their taste and texture are harking back to floor beef or scorching Italian sausage in conventional stuffed peppers. The right approach to fulfill a meat eater!
- Aromatics: Onions, inexperienced and crimson bell peppers, and garlic are fundamental necessities that make this soup a real stuffed pepper soup. Sautéeing these veggies earlier than simmering helps add a basis of taste. Don’t skip this step!
- Broth: A easy mixture of tomato purée, petite diced tomatoes, vegetable broth and vegan Worcestershire sauce (non-compulsory) make a wealthy, deep soup base.
- Rice: Provides a budget-friendly heartiness to maintain you full till the following meal.
Learn how to Make Vegan Stuffed Pepper Soup
- Heat the olive oil in a big pot or dutch oven, then cook dinner the vegan grounds till largely browned.
- Push the grounds to at least one aspect of the pot and add the remaining oil. Sauté the onion and candy bell peppers till the onion is translucent. Add the garlic and spices and combine every part with the grounds, cooking till the garlic is aromatic.
- Combine in the raw rice, tomato puree, diced tomatoes, vegetable broth, water and non-compulsory Worcestershire sauce. Convey to a boil, then simmer till the rice is tender.
- Serve heat in particular person bowls with contemporary herbs and vegan cheese, or as desired.
Caitlin’s Cooking Ideas
- Use high quality canned tomatoes. Identical to when making my One-Pot Lasagna Soup, the bottom of this Stuffed Pepper Soup is a wealthy, tomato broth. For greatest outcomes, use good high quality canned tomatoes. It’s definitely worth the splurge!
- Rinse your rice! That is going to assist take away extra starches, dust and particles and ensures the lengthy grain rice is not going to clump collectively. This helps the rice cook dinner by way of extra evenly and can yield the very best testing soup.
Serving Ideas
This stuffed pepper soup could be served as a lunch or dinner important by itself or paired with easy sides, comparable to crusty bread, a aspect salad, Straightforward Garlic Inexperienced Beans, or Tomato Cucumber Basil Salad.
If you happen to’re on the lookout for extra wholesome soup recipes, you’ll additionally love this Basic Lentil Soup, Vegan Lasagna Soup and this Prompt Pot Minestrone Soup! And should you love the flavors of stuffed peppers, you have to strive my dump-and-bake Vegan Stuffed Pepper Casserole!
Learn how to Retailer Stuffed Pepper Soup
This stuffed pepper soup will maintain within the fridge for as much as 5 days or within the freezer for as much as 3 months (6 months if in case you have a deep freezer). When storing, at all times permit the dish to chill fully to room temperature then switch to an hermetic container or freezer-safe bag.
Reheat particular person servings the following day within the microwave or bigger servings on the stovetop till warmed by way of. If frozen, permit the stuffed pepper soup to thaw for 1-2 days within the fridge, then reheat as regular.
Substitutions and Variations
- Vegan grounds substitute: Lentils could be substituted for the vegan grounds. If utilizing, swap the grounds with 3 cups of pre-cooked lentils and begin the recipe at step 2. Add the lentils in at recipe step 3.
- Vegetable broth substitutions: I used a full sodium vegetable broth, however should you’d like, use a vegan beef broth or vegan rooster broth. Each can be nice!
- Italian seasoning substitute: If you happen to would not have a pre-made Italian seasoning mix, make your individual Italian Seasoning Recipe at dwelling with a mix of basil, oregano, parsley, thyme, rosemary and non-compulsory marjoram. This can be a nice approach to skip an additional journey to the grocery retailer.
- Oil-free choice: Sauté the vegan grounds and aromatics in a splash of vegetable broth or water as an alternative. Additionally verify to ensure the vegan grounds you buy are oil-free or go for lentils as an alternative.
- Spicy variation: If you happen to love a little bit of spice, add a wholesome pinch of crimson pepper flakes and hearth roasted petite diced tomatoes. If you find yourself making it too spicy, cool it down with a dollop of vegan bitter cream.
Recipe FAQs
Utilizing brown rice or one other number of rice will change the simmer time considerably. I’ve not examined this recipe utilizing one other rice, however should you’d prefer to strive the same dish with brown rice, make my Vegan Stuffed Pepper Casserole! Or, for a quinoa stuffed pepper recipe, strive my Kale & Quinoa Vegan Stuffed Peppers.
Sure, this stuffed pepper could be made gluten-free. In case you are gluten-intolerant or celiac, ensure to buy a gluten-free vegan grounds model. Some include wheat gluten so learn the elements!
I’ve not examined an Prompt Pot or gradual cooker model of this recipe and sadly can not suggest one.
Get pleasure from! If you happen to make this recipe and resolve to share it on Fb or Instagram, don’t overlook to tag me @FromMyBowl + #FromMyBowl! I might additionally adore it should you may go away a remark under with a recipe score! Thanks for the assist 😊
- 2 tablespoons olive oil divided
- 1 lb. Vegan grounds see notes for a sub with lentils
- 1 yellow onion small diced
- 1 crimson bell pepper 1” cube
- 1 inexperienced bell pepper 1” cube
- 3 cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 teaspoon floor cumin
- 1/2-1 teaspoon crimson pepper flakes non-compulsory, for a spicy soup
- black pepper to style
- 1 cup white rice
- 1 14.5 ounce can tomato purée
- 1 14.5 ounce can petite diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 2 teaspoons vegan Worcestershire sauce non-compulsory
- Chopped contemporary parsley for serving
- Vegan cheese non-compulsory, for serving
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Cook dinner the Grounds: Heat 1 tablespoon of olive oil in a big dutch oven or heavy-bottomed pot over medium warmth. Add the vegan grounds and cook dinner till largely browned, about 5 minutes.
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Aromatics: Push the grounds to at least one aspect of the pan and add the remaining oil to the open house. Add the onion and bell peppers to the oil and sauté for 3 to five minutes, stirring often, till the onion is translucent. Add the garlic, Italian seasoning, cumin, crimson pepper flakes, and black pepper, to style. Combine every part with the grounds and sauté for 1 to 2 minutes, till the garlic is aromatic.
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Simmer: Rinse the rice nicely, then add it to the pot with the tomato purée, diced tomatoes, vegetable broth, water, and non-compulsory Worcestershire sauce to the pot and blend nicely. Convey to a boil over excessive warmth, then cut back the warmth to medium and simmer for 20 minutes, or till the rice has totally cooked. Stir the soup often to stop something from sticking to the underside of the pot; cut back the warmth to medium-low if the soup begins to splatter.
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Serve: Serve heat, topped with contemporary parsley and cheese. Leftovers will maintain within the fridge for as much as 5 days.
- Lentils: If you happen to’d like to make use of lentils as an alternative of vegan grounds, use 3 cups of cooked lentils. Begin the recipe at step 2 and add the lentils with the tomato puree in step 3.
Energy: 371kcalCarbohydrates: 65gProtein: 19gFats: 5gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 3gSodium: 125mgPotassium: 1021mgFiber: 21gSugar: 7gVitamin A: 940IUVitamin C: 46mgCalcium: 89mgIron: 7mg
