Vegetarian Stuffed Pepper Soup
Cozy up with a bowl of hearty and flavorful Vegetarian Stuffed Pepper Soup, a plant-based twist on the comforting classic. This vibrant recipe combines tender diced bell peppers, carrots, and onions with a rich tomato base and perfectly cooked long-grain white rice, all beautifully seasoned with Italian herbs and smoky paprika. Packed with wholesome ingredients and simmered to perfection in vegetable broth, this one-pot meal is easy to prepare and ideal for busy weeknights or meal prep. Ready in just under an hour, this soup serves six and is perfect for satisfying cravings while keeping things light and nutritious. Serve it piping hot with a sprinkle of fresh parsley for a wholesome and comforting dinner that's sure to please your taste buds! Keywords: stuffed pepper soup, vegetarian soup, easy weeknight dinner, healthy comfort food, vegetable soup recipes.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 cloves, minced garlic
- 3 large, diced bell peppers (red, green, or yellow)
- 1 large, diced carrot
- 6 cups vegetable broth
- 2 14.5-ounce cans canned diced tomatoes
- 1 8-ounce can canned tomato sauce
- 0.75 cup uncooked long-grain white rice
- 1 teaspoon dried Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for 3–4 minutes until softened and translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the diced bell peppers and carrot. Sauté for 5–6 minutes until they begin to soften.
Pour in the vegetable broth, diced tomatoes (with their juices), and tomato sauce. Stir to combine.
Add the uncooked rice, Italian seasoning, paprika, salt, and black pepper. Mix well.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20–25 minutes, stirring occasionally, until the rice is tender.
Taste the soup and adjust the seasoning with additional salt and pepper if needed.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 7038 mg | 306% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 53.0 g | 189% | |
| Total Sugars | 84.9 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 6281 mg | 134% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
