This incredibly easy Stuffed Pepper Soup comes together in one pot and is naturally vegan and gluten free. Within 15 minutes you can enjoy a healthy and comforting soup from simple basic ingredients. I love about this soup that it is so versatile and allows me to customize it every time with new add ons, such as extra mushrooms and onions, or spices. So little preparation for such a great family meal.
You guys, this is such an amazing recipe for me, I don’t want to waste many words introducing it now. Let me get right to why you should try this Stuffed Pepper Soup:
It’s hearty, super satisfying, made in one pot, packed with bold flavors, a keeper in and out which make everything so easy.
Also meaty if you add the optional mushrooms and a must try for everyone who loves seriously good comfort food.
Easy stuffed pepper soup
If you follow me a bit you know I’m all about simple dishes that are easy to prepare, such as this One Pot Chili Mac and Cheese.
This is why we do all of this in one pot. So you don’t have to cook the rice separately, it will all cook together.
I’m pretty sure you guys all know Stuffed Pepper Soup, which is often made with ground beef, bacon, or pancetta and chicken broth.
For real it’s not plant based or dairy free which is why I do something different.
I used vegetable broth and for ground beef, pancetta or bacon I added optional mushrooms.
Which will truly lead to a meaty, bold, and hearty texture.
How to make Stuffed Pepper Soup
First heat a bit of oil or for oil free cooking just a bit of vegetable broth.
Add garlic, bell pepper, optional onions, and mushroom. Fry everything for around 3 minutes, followed by rice, marinara, chopped tomatoes, vegetable broth, and water. Let it all cook for 12 minutes.
Last, season with salt, pepper and add optional Italian seasoning, chili, paprika powder and maple syrup. Serve on plates or bowls.
It makes such an amazing and delicious one pot meal for dinner, lunch, meal preparation, and a great work lunch option.
I made it recently for some friends and even my non vegan friends got a big soft spot on it. No one ever guessed it was made with such simple ingredients.
Of course I added the optional mushrooms, because these will do the trick magically for the texture and taste.
You can leave them out which will be amazing as well, but the mushrooms takes it to a whole new level.
As you can see I also added optional things like chili and paprika powder, Italian seasoning and maple syrup.
These are totally optional, but seriously it truly makes that dish so bold and flavorful.
The Maple syrup provides a sweet touch to the other spices.
How to freeze soup
If you’re looking for freezer meals, this Stuffed Pepper Soup is perfect for you.
You can make it in advance which will make things even easier.
Note: you can freeze soups for around 1 month. If you keep them frozen longer they might loose some flavor and texture.
Always make sure that your soup is completely cold before freezing. Hot or not properly cooled leads to loosing flavor and texture as well.
Properly cooling will lead always to the best quality. For the best flavor experience keep this in mind, also make sure to use freezer bags.
Finally when thawing, do it overnight in a fridge. Reheat always carefully over medium or low heat.
Pro tip: If you are really busy and in need to save some time., you can defrost your soup even faster in a microwave:
Use thawing or defrosting setting. If you don’t have such setting, please make sure to choose a lower setting for it.
This makes sure the soup will thaw smoothly which you can’t achieve with a high temperature.
Give this Stuffed Pepper Soup a try and learn how easy and delicious it is.
Always love seeing your remakes, Florian.
- 1/2 cup rice, uncooked
- 3 cups vegetable broth
- 2 cups water
- 5 cloves garlic
- 28 oz marinara sauce
- 3 bell pepper, chopped
- 1 14 oz can chopped tomatoes
- salt, pepper to taste
Optional add ons:
- 3/4 cup onions, chopped
- 1 Tbs Italian seasoning
- 1 tsp chili powder
- 1 tsp paprika powder
- 1 cup mushrooms, chopped
- 2 tsp maple syrup
- First heat a bit of oil or for oil free cooking just a bit of vegetable broth.
- Add garlic, bell pepper, optional onions, and mushrooms. Fry everything for around 3 minutes, followed by rice, marinara, chopped tomatoes, vegetable broth, and water. Let it all cook for 12 minutes.
- Last, season with salt, pepper and add optional Italian seasoning, chili, paprika powder and maple syrup. Serve on plates or bowls.
Nutrition Information:Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 269Total Fat: 4.5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 303mgCarbohydrates: 54gFiber: 7.7gSugar: 14.8gProtein: 6.8g