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5 from 3 votes
Wooden Table Set with Bowl of Vegan Stuffed Pepper Soup, Water Glass, Baguette, and Pot
Vegan Stuffed Pepper Soup
Prep Time
15 mins
Cook Time
55 mins
Total Time
1 hr 10 mins

This vegan stuffed pepper soup is made with lentils, tomatoes, rice and bell peppers in a savory tomato base. Comforting, healthy, and hearty enough to make a meal of!

Course: Soup
Cuisine: American
Servings: 4
Calories: 330 kcal
Author: Alissa Saenz
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 medium red bell pepper, diced
  • 1 medium green bell pepper, diced
  • 4 garlic cloves, minced
  • 6 cups vegetable broth
  • ½ cup long grain brown rice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon sweet paprika
  • ¾ cup dried brown lentils
  • 1 (14 ounce or 400 gram) can fire roasted tomatoes
  • 2 tablespoons tomato paste
  • Salt and pepper, to taste
  1. Coat the bottom of a large pot with the oil and place it over medium heat.

  2. When the oil is hot, add the onion and peppers. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.

  3. Stir in the garlic and cook it with the onion and peppers for about 1 minute, until it becomes very fragrant.

  4. Stir in the broth, rice, oregano, thyme, and paprika.

  5. Raise the heat and bring the liquid to a boil. Lower the heat and let the soup simmer for 20 minutes, stirring occasionally.

  6. Stir in the lentils. Bring the liquid back to a simmer and let it cook for about 20 minutes more, stirring occasionally, until the rice and lentils are almost fully cooked. Add some hot water if the liquid reduces too much while cooking.

  7. Stir in the tomatoes and tomato paste. Let the soup simmer for 5 minutes more.

  8. Remove the pot from heat and season the soup with salt and pepper to taste.

  9. Ladle into bowls and serve.

Nutrition Facts
Vegan Stuffed Pepper Soup
Amount Per Serving (1.5 cups)
Calories 330 Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Saturated Fat 1.2g6%
Sodium 912mg38%
Potassium 780mg22%
Carbohydrates 50.7g17%
Fiber 14.7g59%
Sugar 12.5g14%
Protein 13.1g26%
Calcium 59mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.