This easy No Beef Stuffed Green Pepper Soup is a hearty vegetarian dinner made in one pot with rice, tomatoes, and peppers. Great for meal prep or freezing!
Stuffed Pepper Soup with No Beef!
This cozy No Beef Stuffed Green Pepper Soup is packed with fresh green bell peppers, hearty brown rice, and pantry-friendly tomato ingredients—without any meat! It’s a veggie-forward twist on classic stuffed peppers, made in one pot with simple ingredients. Perfect for a weeknight dinner, meal prep lunches, or freezing for later. Serve with crusty bread and enjoy a warm bowl of comfort the whole family will love!
If you love my Stuffed Green Peppers or Polish Cabbage Rolls (Gołąbki), you’ll recognize that cozy tomato flavor right away—this soup takes inspiration from both! The combo of rich tomato sauce, a touch of brown sugar, and a splash of soy sauce creates that slightly sweet, tangy base that’s so nostalgic. It’s like all the flavors you love in a stuffed pepper or cabbage roll, but in a simple, satisfying soup form.
Why You’ll Love This No Beef Stuffed Pepper Soup:
- Meatless but hearty – Packed with rice and green peppers for a satisfying vegetarian meal. Even my meat eating husband loves this soup (especially for leftovers for lunch!)
- One pot recipe – Easy cleanup and perfect for busy weeknights.
- Inspired by classic comfort foods – Think stuffed peppers and cabbage rolls in cozy soup form.
- Budget-friendly pantry staples – Uses canned tomatoes, rice, and broth.
- Meal prep + freezer friendly – Make a big batch and freeze portions for later.
- Family-approved – Even picky eaters (ahem, kids!) will ask for seconds!
How to Make Stuffed Green Pepper Soup in One Pot
In a large soup pot, heat the olive oil over medium heat. Add the chopped green bell peppers, diced onion, and minced garlic. Cook for about 5 minutes, or until the peppers are softened.
Pour in the vegetable broth, tomato sauce, diced tomatoes (with their juices), tomato soup, brown sugar, soy sauce, salt, pepper, and instant brown rice. Stir everything together until well combined.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 30 minutes. Stir occasionally while it cooks to keep the rice from sticking.
Ladle into bowls and serve hot! This soup tastes even better the next day. Store leftovers in the fridge for up to 4 days—or freeze individual portions for easy lunches later.
Freezing Leftover Soup
This recipe makes a big batch, which is perfect for freezing! Once the soup cools, I like to portion it into individual freezer bags—just the right size for quick lunches or easy weeknight dinners. Lay the bags flat in the freezer to save space, then just thaw and reheat when you’re ready to eat. My husband loves grabbing a bag for work and heating it up for a cozy homemade meal. This soup freezes beautifully for up to 3 months.
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No Beef Stuffed Green Pepper Soup
PrintIngredients
- 2 tablespoons olive oil
- 4 green bell peppers chopped into bite size pieces
- 1 small yellow onion diced
- 2 cloves garlic minced
- 8 cups vegetable broth
- (2) 15 ounce cans tomato sauce
- (2) 15 ounce cans petite diced tomatoes (don’t drain)
- (1) 10.75 ounce can tomato soup
- 2 tablespoons brown sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups instant brown rice
Instructions
- Heat olive oil in a large soup pot over medium heat. Add chopped green bell peppers, onion and minced garlic, cooking until peppers are softened, about 5 minutes.
- Add in vegetable broth, tomato sauce, diced tomatoes, tomato soup, brown sugar, soy sauce, salt & pepper and instant brown rice into the pot, stirring to fully combine.
- Bring to a boil and then lower the temperature to simmer for 30 minutes, stirring occasionally.
- Serve in bowls and enjoy! Leftovers can be stored in the refrigerator for 4 days, or you can individually freeze single portions in freezer bags (my husband loves these for lunch!).
Ricky Trimble says
I just love this soup….its a keeper!!!!