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Vegetarian Stuffed Pepper Soup Stovetop

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Stuffed pepper soup in white bowl on a black plate with crackers on plate a spoon and 3 peppers 2 red and one yellow in the background. Vegetarian Stuffed Pepper Soup Stove Top

Just like stuffed green peppers, your grandmother made, this Vegetarian Stuffed Pepper Soup is delicious, warm, and comforting and made on the stovetop. It might even be called unstuffed pepper soup as all the classic ingredients but in a perfect winter soup. The recipe is vegetarian as you add beefless veggie crumbles instead of beef, but your family will never know the difference.

Why Vegetarian Stuffed Pepper Soup?

Are you trying to cut back on the beef you serve your family like we are or you are looking for an easy simple to put together dinner for meatless Monday, you will love this soup? It is so easy to make this vegetarian stuffed pepper soup stovetop recipe.

All the basic pantry ingredients are used in this soup you just substitute the veggie crumbles instead of ground beef. And the best part and the time is cut in half as you add the crumbles right from the freezer. No starting with browning the beef.

After the soup is done you would never know that this hearty soup is vegetarian.

Stuffed pepper soup in white bowl on a black plate with 6 crackers on plate a spoon and a white wood table. Vegetarian Stuffed Pepper Soup Stove Top

Ingredents

Stuffed pepper soup in white bowl on a black plate with 6 crackers on plate a spoon and a white wood table. Vegetarian Stuffed Pepper Soup Stove Top
Stuffed pepper soup in white bowl on a black plate with 6 crackers on plate a spoon and a white wood table with 2 red peppers on the table. Vegetarian Stuffed Pepper Soup Stove Top

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Equipment

How to Make Vegetarian Stuffed Pepper Soup Stovetop

  1. Cook the brown rice in the instant pot. Spray the inner pan of the Instant Pot with spray oil to help reduce sticking. Add 1 cup of brown rice and 1 &  1/4 cup of water.  Secure the lid, set the valve to seal, and use the rice setting. After the cooking process is done, allow to natural release for 10 minutes. If you do not have an Instant pot, follow the directions on the package for stovetop cooking.
  2. In a large dutch oven or soup pot add the cubed onion and 1/2 cup of water, saute until translucent.
  3. Add the 2 teaspoons of prepared minced garlic and saute for 1 min.
  4. Add the green or red pepper, paprika, oregano, red pepper flakes, and ground pepper. Saute for 2 minutes.
  5. Add the frozen veggie crumbles and cook for 5 minutes on medium heat.
  6. Add the soy sauce, crushed tomatoes, vegetable broth, and tomato paste bring to a boil.
  7. When boiling reduce heat and simmer for 20 minutes.
  8. Add the cooked rice and cook for another 5 minutes.

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Stuffed pepper soup in white bowl on a black plate with crackers on plate a spoon and 3 peppers 2 red and one yellow in the background. Vegetarian Stuffed Pepper Soup Stove Top

Vegetarian Stuffed Pepper Soup Stovetop

Just like stuffed green peppers, your grandmother made, this Stuffed Pepper Soup is delicious, warm, and comforting. It might even be called unstuffed pepper soup as all the classic ingredients but in a perfect winter soup. The recipe is vegetarian as you add beefless veggie crumbles instead of beef, but your family will never know the difference.

  • Total Time: 50 minutes
  • Yield: 8 servings 1x

Ingredients

Units Scale

For Cooked Rice:

  • 2 cups of cooked brown rice – 1 cup uncooked brown rice and 1 & 1/4 cup of water for Instant Pot instructions (1 cup of brown rice and 2 cups of water if made on stovetop.
  • spray oil

For Soup:

  • 1/2 cup of water for onions (see notes)
  • 1 medium onion cubed
  • 2 teaspoons of prepared minced garlic
  • 1 cup of cubed peppers – any color red or green
  • 1/2 teaspoon paprika
  • 1 teaspoon oregano
  • 1/4 teaspoon of red pepper flakes
  • 1/4 teaspoon pepper
  • 1 package of Gardein plant-based beefless grounds crumbles, vegan frozen
  • 1 tablespoon of soy sauce
  • 2 (14.5 oz) cans of crushed tomatoes
  • 4 cups of vegetable broth (can also use 4 cups of water)
  • 2 tablespoons of tomato paste.

 

Instructions

  1. Cook the brown rice in the instant pot. Spray the inner pan of the Instant Pot with spray oil to help reduce sticking. Add 1 cup of brown rice and 1 &  1/4 cup of water.  Secure the lid, set the valve to seal, and use the rice setting. After the cooking process is done, allow to natural release for 10 minutes. If you do not have an Instant pot, follow the directions on the package for stovetop cooking. 
  2. In a large dutch oven or soup pot add the cubed onion and 1/2 cup of water, saute until translucent.
  3. Add the 2 teaspoons of prepared minced garlic and saute for 1 min.
  4. Add the green or red pepper, paprika, oregano, red pepper flakes, and ground pepper. Saute for 2 minutes.
  5. Add the frozen beefless veggie crumbles and cook for 5 minutes on medium heat.
  6. Add the soy sauce, crushed tomatoes, vegetable broth, and tomato paste bring to a boil.
  7. When boiling reduce heat and simmer for 20 minutes.
  8. Add the cooked rice and cook for another 5 minutes.

Notes

  • Author: Craftingafamily.com
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: stove top
  • Diet: Vegetarian

Keywords: Vegetarian Stuffed Pepper Soup

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