Vegetarian Stuffed Pepper Soup

Vegetarian Stuffed Pepper Soup

This tasty Vegetarian Stuffed Pepper Soup has both stove top and slow cooker instructions! Full of flavor and loaded with vegetables, this chunky veggie and rice soup is vegan + gluten-free.

Ingredients

·         1 cup uncooked rice (I like to use jasmine or basmati)

·         2 cups diced bell pepper

·         1 cup onion

·         1 jalapeño (optional)

·         1 clove garlic

·         2 tsp avocado oil or olive oil

·         4 cups vegetable broth*

·         14.5 oz canned fire roasted diced tomatoes

·         14.5 oz canned tomato sauce*

·         1 tsp salt or to taste, see notes

·         1 tsp black pepper

·         1 tsp salt-free Italian blend seasoning (I looove Mrs. Dash)

·         1/2-1/4 tsp garlic powder

·         1/4 tsp dried oregano (I like using dried oregano leaves)

·         1/4 tsp red pepper flakes

·         1 cup dry red lentils

Instructions

1.    Cook rice via package directions for your preferred method. I skipped my usual stove top rice method and made mine in my Instant Pot using the rice button. Either way works great!

2.    Next chop your veggies and peel and mince your garlic.

3.    In a dutch oven or large pot over medium-high heat, heat up 2 tsp of oil and brown your onion. Cook until tender, approx. 5 minutes, adding garlic towards the end.

4.    …………………………………..

5.    ……………………………………………

Full instructions: Clickhere

Share this post