Stuffed Pepper Soup Recipe

A white bowl filled with hearty stuffed pepper soup—made with rice, ground meat, tomatoes, bell peppers, and broth; a green cloth is nearby and another bowl of stuffed pepper soup is partially visible in the background.

All the classic flavors of stuffed peppers in a hearty tomato broth with vegan ground beef, bell peppers, and rice.

5 from 17 votes

Print Pin

Course: Dinner, Soup

Cuisine: American

Keyword: stuffed pepper soup, vegan stuffed pepper soup

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings:

Calories: 574kcal

Author: Holly Gray

Ingredients

2 cups long grain white rice cooked
16 ounces vegan ground beef
2 cups green bell pepper seeded and diced
3/4 cup yellow onion diced
2 teaspoons garlic minced
1 29-ounce can petite diced tomatoes
2 cups vegan beef-style broth
1 15-ounce can tomato sauce
1 teaspoon Italian seasoning
1/4 teaspoon ground black pepper

Instructions

Prepare rice according to package directions for 2 cups of cooked rice. Set aside.
In a large stockpot over medium-high heat, brown the vegan ground beef, using a spatula to break up any clumps.
Add the peppers and onion. Cook for 3 minutes, stirring frequently. Add the garlic and continue cooking for an additional 1 minute.
Stir in the diced tomatoes, beef-style broth, tomato sauce, Italian seasoning, and black pepper.
Cover and simmer on low heat for 30 minutes, stirring occasionally.
Stir in the cooked rice, adjust seasoning to taste, and serve hot.

Notes

This soup freezes well. If you plan to freeze it, prepare the soup without the rice. Freeze in airtight containers for up to three months. To reheat, thaw overnight in the refrigerator, warm on the stovetop, and stir in freshly cooked rice just before serving. This keeps the rice from getting mushy when frozen and reheated.

Nutrition

Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!