Stuffed Pepper Soup

I am a very big fan of stuffed peppers. They are so yummy and I have been seeing stuffed pepper soup all over Pinterest and I had to make it vegan. This soup is made in a slow cooker and so you can put it all in and forget about it. The soup is warm, satisfying and filling.

I was skeptical when making this soup but it really was so delicious. It is only 9 ingredients and making it in the slow cooker makes it a perfect weeknight dinner! If you don’t have a slow cooker you can of course just make this on the stove. However, I really have been loving my crockpot.

You can use any vegan ground beef replacement you like, I went with the plant based crumbles from Lightlife. This recipe would also work great with TVP, crumbled tempeh, tofu or lentils. If you decide to use a vegan ground beef replacement like Beyond Meat’s Beyond Beef or Impossible Foods I would recommend pan-frying the meat first. However, if you are using some sort of plant based crumbles you can just add them right into the crockpot.

I designed this recipe to be a bit on the smaller side you will get 2-3 servings from it. I personally don’t like leftovers after more than the next day. Also, I am the only one who usually eats my recipes so I would rather not waste the food. If you want more servings feel free to double the recipe. I decided to top mine with green onion, vegan cheese and a little vegan sour cream!

*Sharing direct links to pictures and recipes is highly encouraged. PLEASE DO NOT copy and paste my recipes or pictures to any social media without my permission. Thank you!

INGREDIENTS

¾ cup vegan ground beef [6 oz]
2 bell peppers, chopped [365g]
¼ cup onion, chopped [35g]
2 cloves garlic, chopped
1 15 oz can tomato sauce
½ cup uncooked brown rice [90g]
3 cups low sodium vegetable broth
1 tsp organic sugar
½ tsp salt or to taste

METHOD

1. Chop the peppers, onions and garlic.
2. In the slow cooker add all of the ingredients.
3. Fill the can of tomato sauce with water halfway and add it to the slow cooker.
4. Cook on high for 4 and a half to 5 hours depending on how thick you want the soup to be. Cook on low for 7-8 hours.
5. When done you can top with green onion, vegan cheese and vegan sour cream if you like.

Serves 2-4 depending on serving size
PDF PRINTABLE STUFFED PEPPER SOUP

Save to Pinterest

Plantifully Based is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon and if you decide to purchase through a link I will receive a small commission. This helps to run the blog and make more recipes!