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

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.

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!!

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.

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!

Meatless Stuffed Pepper Soup A hearty and delicious meatless stuffed pepper soup that will remind you of the real thing! 5 from 1 vote Print Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 6 Calories: 126 kcal Author: Jenn Sebestyen Ingredients 1 cup rice (I used brown, but use what you like) 1 cup rice (I used brown, but use what you like)

3/4 cup Bulgur 3/4 cup Bulgur

2 bell peppers (I used 1 red and 1 green...use what you like) 2 bell peppers (I used 1 red and 1 green...use what you like)

1 28 oz can crushed tomatoes 1 28 oz can crushed tomatoes

2 cups tomato sauce 2 cups tomato sauce

7 cups veggie broth 7 cups veggie broth

1/2 onion (diced) 1/2 onion (diced)

2 garlic cloves (minced) 2 garlic cloves (minced)

1 tsp dried basil 1 tsp dried basil

1 tsp dried oregano 1 tsp dried oregano

2 tbsp dried parsley 2 tbsp dried parsley

1 tbsp Bragg's liquid aminos (or Tamari or Soy Sauce) 1 tbsp Bragg's liquid aminos (or Tamari or Soy Sauce)

2 tsp liquid smoke 2 tsp liquid smoke

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

More Meatless Soups to Love:

Coconut Curry Soup w/ Sweet Potato Noodles

Quinoa Vegetable Soup

Vegan Broccoli Cheese Soup



