5 from 1 vote
Meatless Stuffed Pepper Soup
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
A hearty and delicious meatless stuffed pepper soup that will remind you of the real thing!
Course: Entree, Soup
Cuisine: dairy free, nut free, oil free, refined sugar free, vegan
Servings: 6
Calories: 126 kcal
Author: Jenn Sebestyen
  • 1 cup rice (I used brown, but use what you like)
  • 3/4 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
  • 1/2 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
  1. In a large soup pot, sauté the onion and garlic in 1 tbsp of water over medium heat until softened.
  2. Add the peppers and sauté another 3-4 minutes.
  3. Add the crushed tomatoes, tomato sauce, veggie broth, parsley, oregano, basil, liquid aminos, liquid smoke, salt/pepper, bulgur and rice. Stir.

  4. Bring the soup to a boil, reduce heat and simmer 30 minutes until rice is cooked through.
  5. Taste and adjust seasonings according to taste.
  6. Serve hot and enjoy!
Recipe 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 Facts
Meatless Stuffed Pepper Soup
Amount Per Serving
Calories 126 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 543mg24%
Potassium 712mg20%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 8g9%
Protein 5g10%
Vitamin A 3200IU64%
Vitamin C 37.1mg45%
Calcium 70mg7%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.