STUFFED PEPPER SOUP
This vegan stuffed pepper soup has all the flavor you love in stuffed peppers loaded into a hearty & warming bowl of soup!
Vegan stuffed pepper soup. Aka the dinner you never knew you needed on your weekly rotation until now.
This is one of those dump in a pot and carry on with your evening type of recipes. Which we’ve been a huge fan of lately! With the holidays coming up and busy schedules- this is a great recipe to keep on hand so that you are eating healthy meals and not convenient processed foods.
Stuffed Pepper Soup
This vegan stuffed pepper soup has all the flavor you love in stuffed peppers loaded into a hearty & warming bowl of soup!
Ingredients
- 1 tbsp olive oil
- 1 onion finely chopped
- 4 cloves garlic finely chopped
- 2 red peppers chopped; with seeds & stems removed
- 3/4 cup short-grain brown rice
- 1 can lentils
- 3 tbsp tomato paste
- 1 1/2 cups crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 liter vegetable broth
- 1 cup water
- salt & pepper to taste
- parsely to top
Instructions
- Heat the olive oil in a large pot on medium-high heat
- Add the onion and let cook for 3-4 minutes, then add the garlic and red pepper and cook another 2-3 minutes.
- Add the rest of the ingredients and stir to combine.
- Cover, reduce heat to low and let simmer for 30-40 minutes until the rice is tender and cooked.
- Serve with parsley
Notes
If you store the soup in the fridge overnight, the rice will continue to absorb liquid and the soup will thicken slightly. Add a bit more broth if you prefer the soup thinner. You can freeze any leftovers of this soup in an airtight container.
Nutrition
Calories: 204kcalCarbohydrates: 34gProtein: 11gFat: 3gSugar: 7g
Tried this recipe?Let us know how it was!