Stuffed Bell Pepper Soup (plant-based | vegan)

I make a lot of soups, it’s alway been one of my favorite types of recipes to develop. So when I threw up an instagram poll asking my community what they want to see, I was happy that a soup series was number one.

Because I already have tons of soup recipes, a soup series with some new ideas was a welcome challenge. I started where I always start – by asking what’s in season right now? Bell peppers stuck out to me, and a stuffed pepper soup came to me almost immediately. I was always a fan of a classic stuffed pepper growing up, like the Stouffer’s frozen ones. Stuffed peppers are super hearty and comforting, a little sweet, a little tangy and totally mouth watering – and those are the exact vibes I brought to this soup.

Unlike the classic version of a stuffed pepper, mine is plant-based and vegan friendly. I simply replaced the typical ground beef with lentils. Easy as that. Everything else stays true to the original and I promise, you won’t miss the meat. Go a step further and top with shredded jack or cheddar cheese, to really drive home the stuffed pepper flavor, but you honestly don’t need it.

Want more soup inspo? Check out these other vegan-friendly faves…

Vegan Broccoli Cheddar Soup
Creamy Chickpea + Rice Soup
Spicy Tomato + Black Bean Soup
Vegan Cream of Tomato-Basil

Stuffed Bell Pepper Soup
serves: 6

Ingredients

1/4 cup olive oil
1 large yellow onion, diced
sea salt, fine grain
3-4 cloves garlic, minced
3 bell peppers, seeds removed, diced*
3/4 cup dry lentils, green or brown
28-oz canned diced tomatoes
4+ cup vegetable broth, low-sodium
1/4 cup + 2 tablespoons ketchup
1 tablespoon dried parsley
1/4 to 1/2 teaspoon black pepper, to taste
3/4 cup dry white long grain rice, rinsed

Optional for Serving

shredded cheddar or jack cheese (vegan or dairy)
crusty or toasted bread

To Make

Add olive oil to a large pot over medium heat. Add onion and 1 teaspoon salt. Sauté for 5 minutes. Add minced garlic, cook for a couple minutes, then add bell peppers. After about five minutes, stir in lentils.

Add 4 cups stock and another 4 cups of either more stock or water. Add tomatoes, ketchup, dried parsley, 1/4 teaspoon pepper and 2.5 teaspoons salt. Bring to boil, reduce to low, mostly cover and simmer for 25 minutes, or until lentils are cooked.

Add rinsed rice and cover. Simmer until rice is cooked, 15 minutes. Add more stock or water as needed. Add salt and pepper to taste. Hint, if it feels like it’s missing something, it’s likely salt.

Notes

I like to use a mixture of bell peppers – 1 each green, red and orange.

This soup is meant to be thick and hearty, add more stock or water to reach desired consistency.

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