Vegan Classic Stuffed Pepper Soup

Total time55 min

Prep time15 min

Cook time40 min

Sweet bell peppers in a mix of red, yellow, and green bring color and gentle crunch to this cozy, tomato-rich soup, while diced onion and garlic build a savory base that only gets better as it simmers. Diced tomatoes and tomato sauce create a hearty, robust broth, and long-grain rice cooks right in the pot, soaking up all that flavor until it turns tender and satisfying. A touch of smoked paprika and Italian seasoning gives the whole pot warmth and depth, rounding out that classic stuffed-pepper flavor in every spoonful. Finished with a scatter of fresh parsley, it's a comforting, one-pot meal that fits neatly into a vegan spread. This is a great pick for a weeknight dinner that still feels like a warm hug in a bowl.

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Ingredients

6 servings

1 lb ground beef (80/20)
Gardein Ultimate Plant Based Frozen Ground Be'f - 13.7 Oz MorningStar Farms Crumbles Plant Based Protein Vegan Meat Grillers - 12 Oz Lightlife Smart Ground Original Plant-Based Crumbles Gardein Ultimate Plant-Based Crumbles Ground Be'f RollinGreens Plant-Based Me'Eat Ground Taco
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Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, diced
3 medium bell peppers (any mix of red, yellow, and green), diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, with juices
1 can (15 oz) tomato sauce
4 cups beef broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor.
1 tbsp worcestershire sauce
1 tsp italian seasoning
½ tsp smoked paprika
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
¾ cup long-grain white rice, uncooked

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no pink remains, about 7–8 minutes. Tilt the pot and spoon off all but about 1 tablespoon of the rendered fat.
2
Add the onion and bell peppers to the pot and cook over medium heat, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.

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