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    Home » Recipes » All Plant Based Recipes

    Meatless Stuffed Pepper Soup

    Published: Jan 9, 2015 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    A hearty and delicious Meatless Stuffed Pepper Soup that will remind you of the real thing.

    Meatless Stuffed Pepper Soup

    Bell peppers are one of our most favorite veggies! We love them stuffed, grilled, roasted, sautéed, blended in sauces, and simply raw for snacking. Peppers are the #1 veggie my son asks for in his lunchbox and my twin 3 year old daughters love them too. They also happen to be my hubby’s favorite veggie! Consequently, this Meatless Stuffed Pepper Soup has been a long time coming.

    Meatless Stuffed Pepper Soup

    Traditionally, stuffed pepper soup is made with ground beef and I didn’t want to lose the texture of what we (particularly hubby) are used to. I really really don’t like the faux ground meat products on the market. Not only do they not taste very good, but they aren’t good for you either. I use lentils to replace meat in chili, but the texture of lentils just didn’t seem right for this soup. I decided to use bulgur wheat and it worked perfectly!!

    Meatless Stuffed Pepper Soup

    Bulgur is made from whole grain hard red wheat and has a healthy balance of fat, fiber and protein. It holds up really well when cooked and still retains a sort of al dente bite. In this soup, it looks exactly like finely minced ground meat.

    Meatless Stuffed Pepper Soup

    With a few seasonings added to give it that “beefy” flavor, I’m telling you this Meatless Stuffed Pepper Soup will satisfy even the most finicky omnivores.

    My whole family loved it and everyone had seconds!

    Meatless Stuffed Pepper Soup

    I hope you love this Meatless Stuffed Pepper Soup as much as we do. If you try it, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!

    image of this recipe for Pinterest

    Meatless Stuffed Pepper Soup

    A hearty and delicious meatless stuffed pepper soup that will remind you of the real thing!
    5 from 2 votes
    Print Rate
    Course: Entree, Soup
    Cuisine: dairy free, nut free, oil free, refined sugar free, vegan
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6
    Calories: 126kcal
    Author: Jenn Sebestyen

    Ingredients

    • 1 cup rice (I used brown, but use what you like)
    • ¾ cup Bulgur
    • 2 bell peppers (I used 1 red and 1 green...use what you like)
    • 1 28 oz can crushed tomatoes
    • 2 cups tomato sauce
    • 7 cups veggie broth
    • ½ onion (diced)
    • 2 garlic cloves (minced)
    • 1 tsp dried basil
    • 1 tsp dried oregano
    • 2 tbsp dried parsley
    • 1 tbsp Bragg's liquid aminos (or Tamari or Soy Sauce)
    • 2 tsp liquid smoke
    • salt/pepper to taste

    Instructions

    • In a large soup pot, sauté the onion and garlic in 1 tbsp of water over medium heat until softened.
    • Add the peppers and sauté another 3-4 minutes.
    • Add the crushed tomatoes, tomato sauce, veggie broth, parsley, oregano, basil, liquid aminos, liquid smoke, salt/pepper, bulgur and rice. Stir.
    • Bring the soup to a boil, reduce heat and simmer 30 minutes until rice is cooked through.
    • Taste and adjust seasonings according to taste.
    • Serve hot and enjoy!

    Notes

    ~If you have leftovers, you may need to add additional veggie broth or water when reheating, as the rice and bulgur will continue to soak up some liquid.
     

    Nutrition

    Calories: 126kcal | Carbohydrates: 28g | Protein: 5g | Fat: 1g | Sodium: 543mg | Potassium: 712mg | Fiber: 6g | Sugar: 8g | Vitamin A: 3200IU | Vitamin C: 37.1mg | Calcium: 70mg | Iron: 2.7mg
    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

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    Meatless Stuffed Pepper Soup - thick and hearty, the taste and texture of this soup will remind you of the real thing. Carnivore approved!

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    Comments

    1. Kristen says

      January 08, 2021 at 5:38 pm

      This soup was so yummy!! I made a few changes to it because my husband can’t have wheat. I put extra rice instead of bulgar. I don’t have liquid smoke, so I used hickory bbq sauce. I added probably a 1/4 cup of that. I also chopped up sweet pickled banana peppers and threw them in my bowl for a bit of spice. Exquisite!

      Reply
      • Jenn Sebestyen says

        January 09, 2021 at 9:14 am

        I’m so glad you loved it, Kristen. Your adaptations sound delicious!

        Reply
    2. Michelle Giroux says

      September 30, 2020 at 9:39 am

      How about in a crockpot?

      Reply
      • Jenn Sebestyen says

        September 30, 2020 at 10:14 am

        Hi, Michelle. I haven’t personally used a slow cooker for this soup, but I would say you could cook on high 3-4 hours or low 4-6 hours, adding the bulgur and rice with about 2 hours left in cooking time. Enjoy!

        Reply
    3. Jes says

      January 21, 2018 at 3:03 pm

      This was good!! Eating my first bowl now. I added green Chiles and two jalapeños as well and didn’t have Blugar so just used 1 3/4 cup of basmati rice. Used an orange and yellow pepper. Will def be coming back to your blog for more veggie recipes as my husband is a new vegetarian (not me, but i am more than happy to make veggie meals!)

      Reply
      • Jenn S. says

        January 21, 2018 at 6:53 pm

        So glad you enjoyed it! The rest of my family is not vegan, or even vegetarian, but they happily eat these recipes too. I hope you both find some new things to love! Thanks, Jes!

        Reply
    4. Barb says

      April 02, 2017 at 3:50 pm

      Making this soon. Is the rice or bulger cooked before adding?

      Reply
      • Jenn S. says

        April 03, 2017 at 7:16 am

        Hi, Barb! No, you add the rice uncooked. I hope you like it! Let me know how it turns out.

        Reply
    5. Monique says

      March 26, 2017 at 11:23 am

      Oh man this has quickly become one of my favorite recipes! It is so delicious! And I like that the leftovers are less soupy. I had a big bowl of soup the first night and then used the leftovers to stuff some bell peppers. Cook once, and get 2 different meals! This made enough for 2 big bowls of soup and then there were enough leftovers to fill 6 bell peppers!! Everyone loved it! Thank you SO much!! We will make it again and again!

      Reply
      • Jenn S. says

        March 26, 2017 at 7:12 pm

        So glad you love it, Monique. And I LOVE the idea of stuffing peppers with leftovers! I’m totally trying that next time!

        Reply
    6. Christie Anderson says

      August 22, 2016 at 10:50 am

      This is my most favorite soup recipe! Thank you, so much. I could eat this every day. It is so hard to find good meatless recipes these days and this one is a hit.5 stars

      Reply
      • Jenn S. says

        August 22, 2016 at 10:58 am

        Oh, thank you so much, Christie! That makes me so happy! It’s one of our favorites too. Thank you so much for stopping by to leave me a comment. Much appreciated! Enjoy your week!

        Reply
        • Christie Anderson says

          September 04, 2016 at 8:48 pm

          Made it again tonight. I used a mix of peppers. I also add a tad bit of Bragg’s Apple Cider Vinegar and tomato paste which gives it a taste like my Grandmother’s galumpki sauce.

        • Jenn S. says

          September 05, 2016 at 12:10 pm

          Oooooh, galumpki! YUM!!! My mother’s side of the family is Polish and I grew up on galumpki. I don’t know why I have never though to veganize them, but I’m so going to now! Thanks for the inspiration, Christie! And thanks for making this soup and loving it! 🙂

    7. Paulina says

      January 31, 2016 at 4:56 pm

      By mistake added more tomato sauce than needed. I added the beefless crumble along with some TVP. If you like tomatoes, this soup is out of this world delicious! It will be a new staple at my house! Thank you for a fabulous recipe 🙂

      Reply
      • Jenn S. says

        January 31, 2016 at 5:18 pm

        I’m so glad you liked it, Paulina! Thank you so much for stopping by to let me know!!

        Reply
    8. Joanne says

      January 26, 2016 at 3:53 am

      Could you use freeka instead of rice

      Reply
      • Jenn S. says

        January 26, 2016 at 7:45 am

        Hi, Joanne! I’ve actually never cooked with freeka. I think it’s a bit thicker than rice, so might change the texture just a little bit, but I’m sure it would probably be great. Let me know if you try it!

        Reply
    9. jill says

      October 31, 2015 at 11:40 am

      i also made some adjustments, but absolutely love this soup! you really don’t elaborate on preparing the peppers, so i roasted mine first, almost a little burnt. i don’t add the liquid amines or smoke since i didn’t have them, and don’t think you need it when peppers are roasted. fabulous! thanks so much.

      Reply
      • Jenn S. says

        November 01, 2015 at 8:29 am

        So glad you liked it, Jill! I just throw in the peppers as is, but I love that you roasted them first. I can see why that would eliminate the need for the liquid smoke. Thanks for stopping by to let me know how it turned out!

        Reply
    10. Betty McLean says

      February 02, 2015 at 7:39 pm

      Of all of the recipes I’ve made from blogs, this is the first time I’ve felt compelled to comment. This soup is fabulous! It was so easy to put together and absolutely delicious! I used only a few dashes of liquid smoke because a little goes a long way for me, but otherwise I followed the recipe exactly. Definite comfort food and made plenty to freeze. Thanks for the great recipe!

      Reply
      • Jenn S. says

        February 02, 2015 at 8:50 pm

        Betty, you just totally made my day! Thank you so much for your comment. I’m so delighted to hear you loved it. I hope you find a few more recipes here that you love as well!

        Reply
    11. Heathery says

      February 01, 2015 at 1:29 pm

      I just made this with a few adjustments (no bulgur) and 1 of the crushed tomato cans replaced with 1 can of Rotel. This was so delicious! Definitely going in my “favorite recipes” folder!

      Reply
      • Jenn S. says

        February 02, 2015 at 6:48 pm

        I’m so glad you liked it! Did you replace the bulgur with something else or just leave it out entirely? I never thought of adding Rotel, but I bet that was delicious!

        Reply
    12. Michelle B. says

      January 30, 2015 at 1:39 pm

      This was a great recipe. I did a Pinterest search for vegetarian stuffed pepper soup and found you. Followed your recipe and made some minor changes based on what I had on hand – barley instead of bulgur (worked well, also gave a nice chewy texture), I added some Worcestershire too. Everyone loved it and it was really satisfying. It was also really quick to put together and then I used the slow cooker on low for a couple of hours. Turned out great! Thanks:)

      Reply
      • Jenn S. says

        January 30, 2015 at 5:42 pm

        I’m so glad you liked it! I love barley…will have to try that next time too!

        Reply

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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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