Simmer this simple, satisfying stuffed pepper soup in your slow cooker. Perfect for a weeknight meal, this delicious soup requires just a little morning prep time. If you’re lucky enough to have an Instant Pot, you can make this entire meal in just one pot.
How To Make This Recipe
Because we’re making this stuffed pepper soup plant-based, we swap in veggie crumbles for traditional ground beef. Our vegetables include yellow onion, green bell peppers, diced tomatoes, and tomato sauce. We also use vegetable broth, and we prefer “beef-style” broth for this soup.
We chose cooked brown rice to get that classic stuffed pepper soup experience. However, cooked barley, quinoa or spelt also work well here. Balsamic vinegar, oregano, and basil deepen the soup’s comforting flavor profile.
Prepare Soup
We begin by browning our onion in olive oil over medium heat until the onions become translucent. If the veggie crumbles require browning, we’ll brown them along with the onion. When we use our Instant Pot, we just use this device for both steps using the Sauté and Slow Cook settings.
Next, we transfer our onions and crumbles to our slow cooker. Then, we add everything else into the pot. Finally, we close our cover and cook our soup on low for 6 to 8 hours.
Ready To Serve
And, that’s it. Now, let’s grab a ladle and pour a nice big scoop into our serving bowls. We garnish our soup with a sprinkle of vegan parmesan and some freshly chopped basil or parsley. To make this soup a meal, we pair it up with a slice of warm, crusty bread.
Enjoy your Stuffed Pepper Soup!
More savory soups:
Recipe Card for Stuffed Pepper Soup
Here’s the recipe card for Stuffed Pepper Soup. Print, share or save!
Stuffed Pepper Soup
Equipment
- Instant pot or large skillet
- Instant pot or slow cooker
Ingredients
- 1 package veggie ground crumbles vegan
- 1 each onion medium, peeled and diced
- 3 each green bell peppers medium, diced
- 1 tablespoon olive oil extra virgin
- 14.5 ounces diced tomatoes undrained
- 15 ounces tomato sauce
- 3 cup vegetable broth beef style preferred
- 1 cup brown rice cooked
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Instructions
- In a large skillet, brown onion and veggie crumbles in olive oil over medium heat until onions are translucent and crumbles are warmed through. Note: If you're using your Instant Pot for slow cooking, you won't need to dirty and extra skillet. Just use the saute setting!
- Now, transfer onions and crumbles to a slow cooker. Then add all remaining ingredients.
- Next, cover and cook on low for 6 to 8 hours.
- Dinner's ready! Serve your stuffed green pepper soup with a sprinkle of vegan parmesan and a slice of warm, crusty bread. Enjoy!
