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Vegetarian Stuffed Pepper Soup #vegan #recipevegetarian

In case you're into having an arrangement of surfaces in every spoonful, you can add additional slashed peppers to the soup before serving. It makes an excellent trimming and includes a fun crunch! Crunchy corn chips (like fritos) are additionally truly stunning on top.

This scrumptious Vegetarian Stuffed Pepper Soup has both stove top and moderate cooker directions! Brimming with flavor and stacked with vegetables, this stout veggie and rice soup is vegetarian + without gluten.

As far back as my greenery enclosure went on full pepper-palooza status I've been making stuffed pepper soup on rehash. This veggie lover stuffed pepper soup is a bend on the work of art, bragging a generous helping fiber and protein from smooth red lentils.

The red lentils cook insane quick and nearly beat themselves into the soup, making this stew-like stuffed pepper soup additional rich and loaded with flavor. Love. It. So.

You can influence this soup on the chunkier side like I to do (it's practically similar to a stove-top veggie + rice dish or a major ole pot of stew) or slim it out with additional tomato sauce and juices. On the off chance that you slim the soup simply make sure to include additional salt, pepper, and flavors to compensate for the additional fluid. Simple peasy!
Vegetarian Stuffed Pepper Soup #vegan #recipevegetarian
Also try our recipe Crispy Chipotle Tofu #vegan #recipevegetarian


  • 1 cup uncooked rice (I like to use jasmine or basmati)
  • 2 cups diced bell pepper
  • 1 cup onion
  • 1 jalapeño (optional)
  • 1 clove garlic
  • 2 tsp avocado oil or olive oil
  • 4 cups vegetable broth*
  • 14.5 oz canned fire roasted diced tomatoes
  • 14.5 oz canned tomato sauce*
  • 1 tsp salt or to taste, see notes
  • 1 tsp black pepper
  • 1 tsp salt-free Italian blend seasoning (I looove Mrs. Dash)
  • 1/2-1/4 tsp garlic powder
  • 1/4 tsp dried oregano (I like using dried oregano leaves)
  • 1/4 tsp red pepper flakes
  • 1 cup dry red lentils


  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 but the rice to the pot and stir. Bring heat to boil, then cover and reduce to simmer.
  5. Allow soup to simmer for 20-35 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!
  9. 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.
  10. 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.
  11. Swirl in the cooked rice, add all your favorite toppings, and dive in!

Read more our recipe Korean Beef Sloppy Joes #vegan #recipevegetarian

Source : bit.ly/2VjgAwc

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