Vegetarian Stuffed Pepper Soup Stovetop

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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.

Ingredents

• Cooked Brown Rice
• Onion
• Garlic
• Red or Green Peppers
• Paprika
• Oregano
• Red pepper Flakes
• Pepper
• Soy Sauce
• Canned Crushed Tomatoes
• 1 package of Gardein plant-based beefless grounds crumbles, vegan frozen
• Vegetable Broth or water
• Tomato Paste

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Equipment

• Dutch Oven
• Soup Ladel
• Vadalia Chopper

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.

You May also Like these Vegetarian Recipes

• One Pot Vegan Italian Creamy Chickpea Potato Soup
• Vegan Lentil Irish Stew
• Vegetable Barley Soup Stove Top Recipe

Vegetarian Stuffed Pepper Soup Stovetop

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• Author: Craftingafamily.com
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: stove top
• Diet: Vegetarian

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Description

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.

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Ingredients

Units USM Scale 1x2x3x

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.

 

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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.

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Notes

• Inspired by Th Savory Vegan – the original recipe
• I saute my onions and garlic with water as I am trying to reduce our oil consumption.  You can saute the onions and garlic in 2 tablespoons of olive oil.

Keywords: Vegetarian Stuffed Pepper Soup

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