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5 from 2 votes

Meatless Stuffed Pepper Soup

A hearty and delicious meatless stuffed pepper soup that will remind you of the real thing!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entree, Soup
Cuisine: dairy free, nut free, oil free, refined sugar free, vegan
Servings: 6
Calories: 126kcal


  • 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


  • 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!


~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.


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