This Stuffed Pepper soup is a cozy, protein-packed twist on classic stuffed peppers! It delivers all the comforting flavors of stuffed peppers in an easy, one-pot dish! Perfect for easy weeknight dinners and meal-prepping!

Vegan Stuffed Pepper Soup

If you love stuffed peppers, but want something easier and quicker to prepare, my Stuffed Pepper Soup is the answer! By turning the traditional filling into a rich and flavorful broth, you get the same hearty texture of rice, seasoned tofu crumbles, and sweet-savory bell peppers – all prepared in one pot! This recipe is easy, budget-friendly, adaptable, and nutritious!

Why You’ll Love This Recipe

• One Pot Wonder! The Soup itself can be made entirely in one pot, making for less cleanup!
• Freezer-Friendly: My stuffed pepper soup is freezer-friendly and makes a great meal-prep option, typically staying good in the freezer for up to 3 months. For freezing instructions, please see the tips and few section of the blog post.
• Budget-Friendly: Uses mostly pantry staples and generally affordable ingredients that can be easily substituted.
• Nostalgic: If you love stuffed peppers, then you will love this soup! It tastes just like stuffed peppers, but so much easier to make!

How to Make Stuffed Pepper Soup

1. Prepare the Tofu Crumbles:

To make the tofu crumbles, place the soy sauce, 2 tablespoons vegetable oil, nutritional yeast, chili powder, garlic powder, and smoked paprika in a large bowl, whisking to combine. Using your hands, crumble in the tofu, then mixing gently to coat. Place the crumbled tofu on a parchment-paper lined baking sheet and bake until crisp around the edges, 25 to 30 minutes, flipping halfway through. Remove and set aside.

2. Start on the Soup:

While the tofu crumbles are in the oven, get started on the soup. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the onion, celery, and bell pepper. Cook, stirring often, until the onion is translucent and the veggies are slightly tender, 6 to 8 minutes. Add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.

3. Toast the Rice and Simmer:

Add the rice and toast for 1 to 2 minutes. Season the toasted rice and veggies with the parsley, Italian seasoning, dried oregano, chili flakes, salt, and pepper, stirring to combine. Pour in the diced tomatoes, tomato sauce, and broth. Bring the mixture to a boil, reduce the heat to low and simmer uncovered, stirring occasionally, until the rice is tender, 20 to 30 minutes. 

4. Add the Tofu Crumbles:

Fold the baked tofu crumbles into the soup. 

5. Serve and Enjoy!

Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley and a sprinkle of vegan mozzarella. Enjoy!

Tips and FAQs

1. Crisp the tofu crumbles:  Baking the seasoned tofu on parchment paper gives a satisfying crunch that mimics the texture of ground meat. Flip halfway for even browning.
2. Toast the rice: A quick 1 to 2 minute toast adds a nutty depth and helps the grains stay separate during simmering.
3. Adjust consistency: If you prefer a thicker soup, blend ½ cup of the cooked rice and stir it back in; for a lighter broth, add extra vegetable stock ¼ cup at a time.
4. Boost flavor: Add a splash of smoked liquid smoke or a dash of soy‑based umami paste for deeper richness.

Can I use brown rice instead of white rice?

Yes! Brown rice adds extra fiber but requires a longer cooking time ( around40 to 50 minutes), and you may need to add more broth. Please make sure to adjust accordingly.

How do I store leftovers?

Cool the soup to room temperature, then transfer to airtight containers. Refrigerate up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.

More Cozy Soup Recipes

Warm Up with A Bowl of Cozy Stuffed Pepper Soup

Give my vegan stuffed pepper soup a try and discover how a simple one-pot dish can deliver the satisfying flavors of a stuffed peppers with half the effort! If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Stuffed Pepper Soup (Vegan)

Ashley

This Stuffed Pepper soup is a cozy, protein-packed twist on classic stuffed peppers! It delivers all the comforting flavors of stuffed peppers in an easy, one-pot dish! Perfect for easy weeknight dinners and meal-prepping!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Lunch/Dinner, Main, Main Course, Soup

Cuisine American

Servings 6

Ingredients

  

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Tofu Crumbles:

• 3 tablespoons low-sodium soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon nutritional yeast
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 16-ounce block super firm tofu

Soup:

• 2 tablespoons olive oil
• 1 large white onion, diced
• 3 large stalks celery, diced
• 1 red bell pepper diced
• 1 yellow bell pepper, diced
• 1 green bell pepper, diced
• 6 cloves garlic, thinly sliced
• 1 cup uncooked long grain white rice
• 2 tablespoons fresh minced parsley, plus more for garnish
• 1 tablespoon teaspoon Italian seasoning
• 2 teaspoons dried oregano
• 1 teaspoon red chili flakes, optional
• 1 teaspoon salt and pepper, plus more to taste
• 1 28-ounce can petite diced
• 1 15.5-ounce can tomato sauce
• 5 cups vegetable broth
• Vegan mozzarella shreds, for serving, optional

Instructions

 

• Preheat the oven to 400°F.
• To make the tofu crumbles, place the soy sauce, 2 tablespoons vegetable oil, nutritional yeast, chili powder, garlic powder, and smoked paprika in a large bowl, whisking to combine.
• Using your hands, crumble in the tofu, then mixing gently to coat.
• Place the crumbled tofu on a parchment-paper lined baking sheet and bake until crisp around the edges, 25 to 30 minutes, flipping halfway through. Remove and set aside.
• While the tofu crumbles are in the oven, get started on the soup.
• Heat the olive oil in a large pot or Dutch oven over medium-high heat.
• Once the oil is hot, add the onion, celery, and bell pepper. Cook, stirring often, until the onion is translucent and the veggies are slightly tender, 6 to 8 minutes.
• Add the garlic and continue to cook until fragrant, 30 seconds to 1 minute.
• Add the rice and toast for 1 to 2 minutes.
• Season the toasted rice and veggies with the parsley, Italian seasoning, dried oregano, chili flakes, salt, and pepper, stirring to combine.
• Pour in the diced tomatoes, tomato sauce, and broth.
• Bring the mixture to a boil, reduce the heat to low and simmer uncovered, stirring occasionally, until the rice is tender, 20 to 30 minutes.
• Stir in the reserved tofu and taste and adjust seasonings, if necessary.
• Serve immediately with a sprinkle of mozzarella shreds and fresh parsley. Enjoy!

Video

Keyword air fried tofu, air fryer tofu, cozy one pot vegan meal, easy vegan appetizer, plant-based comfort food, stuffed pepper soup, vegan stuffed pepper soup

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