This vegan stuffed pepper soup has all the flavour you love in stuffed peppers loaded into a hearty & warming bowl of soup!
If you store the soup in the fridge overnight, the rice will continue to absorb liquid and the soup will thicken slightly. Add a bit more broth if you prefer the soup thinner. You can freeze any leftovers of this soup in an airtight container.
You’ll Need:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, finely chopped
- 2 red peppers, chopped (with seeds & stems removed)
- 3/4 cup short-grain brown rice
- 1 can lentils
- 3 tbsp tomato paste
- 1 1/2 cups crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 L vegetable broth
- 1 cup water
- salt & pepper to taste
- Parsley to top
Instructions:
- Heat the olive oil in a large pot on medium-high heat
- Add the onion and let cook for 3-4 minutes, then add the garlic and red pepper and cook another 2-3 minutes.
- Add the rest of the ingredients and stir to combine.
- Cover, reduce heat to low and let simmer for 30-40 minutes until the rice is tender and cooked.
- Serve with parsley
Notes:
If you store the soup in the fridge overnight, the rice will continue to absorb liquid and the soup will thicken slightly. Add a bit more broth if you prefer the soup thinner. You can freeze any leftovers of this soup in an airtight container.