Vegetarian Stuffed Pepper Soup (Stove Top and Slow Cooker)

This tasty Vegetarian Stuffed Pepper Soup has both stove top and slow cooker instructions! Full of flavor and loaded with vegetables, this chunky veggie and rice soup is vegan + gluten-free.

Vegetarian Stuffed Pepper Soup

Ever since my garden went on full pepper-palooza status I’ve been making stuffed pepper soup on repeat. This vegetarian stuffed pepper soup is a twist on the classic, boasting a hearty helping of fiber and protein from creamy red lentils.

The red lentils cook crazy fast and almost pulverize themselves into the soup, making this stew-like stuffed pepper soup extra creamy and full of flavor. Love. It. So.

As written the soup is vegan, dairy-free, gluten-free, freezer-friendly, and gloriously make-ahead too.

what kind of peppers are in stuffed pepper soup?

You’ll want to grab an assortment of bell peppers for this scrumptious soup/stew. Red, yellow, orange, and green bell peppers all work marvelously!

My garden has an abundance of green peppers currently so I made my soup with mostly green but I like throwing a little red in there too when I have them!

In addition to the bell peppers, I like to include onion, garlic, and a jalapeño for a kick of spice. For a mild soup skip the jalapeño and for a fiery soup, feel free to add extra. Let your tastebuds be your guide.

Vegetarian Stuffed Pepper Soup (Stove Top and Slow Cooker)

tasty toppings

If you’re into having an assortment of textures in each spoonful, you can add extra chopped peppers to the soup before serving. It makes a beautiful garnish and adds a fun crunch! Crunchy corn chips (like fritos) are also pretty amazing on top.

Fresh chopped tomato also makes a delicious topping!

Crazy for cheese? Go for it!

A must for me is a big dollop of sour cream on top.I love the contrast of the cool, tangy sour cream with the piping hot, slightly spicy soup. Skip if vegan or try it with vegan sour cream which is actually pretty darn amazing!

Vegetarian Stuffed Pepper Soup Recipe

Vegetarian Stuffed Pepper Soup (Stove Top and Slow Cooker)

You can make this soup on the chunkier side like I do (it’s almost like a stove-top veggie + rice casserole or a big ole pot of stew) or thin it out with extra tomato sauce and broth. If you thin the soup just be sure to add extra salt, pepper, and spices to make up for the extra liquid. Easy peasy!

The recipe yields approx. 10 cups (or 4-5 bowls) and the leftovers are fantastic and even more flavorful than the first day! It’s magical!

You can also freeze bowls of soup for later, making this a healthy meal-prep and make-ahead dream come true!

Vegetarian Stuffed Pepper Soup
5 from 2 votes
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Vegetarian Stuffed Pepper Soup

This tasty Vegetarian Stuffed Pepper Soup has both stove top and slow cooker instructions! Full of flavor and loaded with vegetables, this chunky veggie and rice soup is vegan + gluten-free.

Recipe yields approx. 10 cups of soup or 4-5 bowls.

Course Soup
Cuisine American
Keyword Vegetarian Stuffed Pepper Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 10 cups
Author Jenn Laughlin - Peas and Crayons

Ingredients

Instructions

  1. Cook rice via package directions for your preferred method. I skipped my usual stove top rice method and made mine in my Instant Pot using the rice button. Either way works great!

  2. Next chop your veggies and peel and mince your garlic.

  3. In a dutch oven or large pot over medium-high heat, heat up 2 tsp of oil and brown your onion. Cook until tender, approx. 5 minutes, adding garlic towards the end.

  4. Next add everything (yup! all of it!) to the pot and stir. Bring heat to boil, then cover and reduce to simmer.

  5. Allow soup to simmer for 20 minutes, or until lentils are tender and creamy. Add rice and stir to mix.

  6. Taste the soup, then adjust thickness to taste, adding a little more broth or tomato sauce to thin the soup if you prefer. Taste again and re-season to taste. Easy peasy! The recipe above is how we make it since we love the soup thick like a stew/casserole. 

  7. Spoon into bowls and garnish with all your favorite toppings (sour cream is my favorite - vegan or regular!) see notes for some tasty ideas. Leftovers are fantastic and even more flavorful than the first day and this soup can also be frozen for later! Woot!

SLOW COOKER INSTRUCTIONS

  1. Cook rice via package instructions using preferred method (stove top, instant pot, rice cooker) and set aside for swirling into the soup at the end.

  2. Add all the remaining ingredients into your slow cooker and set to high for 4-5 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender.

  3. Swirl in the cooked rice, add all your favorite toppings, and dive in!

Recipe Notes

* Keep a little extra broth or tomato sauce on hand to thin the soup if desired. You can make this soup on the chunkier side as written (it's almost like a veggie + rice casserole or a big ole pot of stew - love it so!) or thin it out with extra tomato sauce and broth. If you thin the soup just be sure to taste as you go and add extra salt, pepper, and spices to make up for the extra liquid. Easy peasy!

TASTY TOPPING IDEAS:

  • sour cream (my favorite!!!) vegan or regular 
  • chopped bell pepper
  • chopped/sliced jalapeno
  • fresh diced tomato
  • fresh parsley or scallions
  • crunch corn chips (like Fritos)
  • grated cheddar cheese (skip if vegan)

If you get a chance to try this tasty vegan + vegetarian stuffed pepper soup, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!

hungry for more?

Vegan Stuffed Pepper Soup in a Dutch Oven

 

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Comments

  • Annmarie

    Do you think its ok to swap the rice for quinoa?

    Thank you!

    • Hi Annmarie! I’ve never tried soup with quinoa in it before so I’m not sure! You could try making it entirely grain-free and then add a little fluffy cooked quinoa to one bowl to test it out?

  • Claire

    This really did taste just like a stuffed bell pepper!
    I was feeding the kids so I skipped the spice in the soup and just served it as an optional garnish.
    We all LOVED it!!!!

  • Dini

    Holy cow this soup looks and sounds phenomenal. Scrumptious is an understatement. And it sounds like a great way to use up leftover veggies in the fridge too. Looking forward to making this! 🙂

    • Thank you Dini! It’s a new favorite for sure!

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