My recipe for stuffed green bell pepper soup is a vegetarian dinner that’s made in one pot with brown rice, tomatoes, and peppers — no ground beef here.
Vegetarian Stuffed Green Pepper Soup
This No Beef Stuffed Green Pepper Soup is one of those soups and stews for when you want something cozy but quick. It’s packed with fresh green bell peppers, hearty brown rice, and simple pantry ingredients — but there’s no meat needed! This veggie-forward twist on classic stuffed peppers comes together in one pot and makes an easy weeknight dinner, meal prep lunch, or freezer meal for later.
If you love my Stuffed Green Peppers, you’ll recognize those same cozy flavors here. This soup takes inspiration from traditional stuffed green peppers, with tender bell peppers, rice, and a rich tomato base all simmered together in one comforting bowl.
This is my take on a stuffed pepper soup recipe with rice, with tender bell peppers, brown rice, rich tomato sauce, a little brown sugar, and a splash of soy sauce all simmered together. It’s the kind of bell pepper soup with rice that tastes even better the next day!
I love serving it with a slice of homemade bread on the side — especially my Basil and Oregano Bread in the Bread Machine — because there’s nothing better than dipping warm bread into a bowl of tomato soup.
How to Make My 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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Vegetarian Stuffed Green Pepper Soup with Rice
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!!!!