Vegan High Protein Stuffed Pepper Soup

Have you ever wanted a comforting bowl of soup that’s not only delicious but also packed with protein? I felt something was missing in traditional stuffed pepper soups—a hearty, plant-based version that hits the spot and fuels you with plenty of protein. This Vegan High Protein Stuffed Pepper Soup is the answer! It’s easy, filling, and perfect for meal prep or a cozy night in.

Why You’ll Love This Recipe

This Vegan High Protein Stuffed Pepper Soup is everything you love about stuffed peppers but in a warm, comforting bowl. It’s loaded with plant-based protein from lentils, hearty veggies, and a blend of spices that will keep you coming back for more. Not to mention, it’s quick to make and uses simple pantry ingredients. You’ll love how satisfying and flavorful this soup is—perfect for a nourishing weeknight meal.

Ingredients

Here’s what you’ll need to make this protein-packed stuffed pepper soup:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 2 bell peppers (any color), diced
• 1 cup diced carrots
• 1 cup cooked brown rice
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) tomato sauce
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• Salt and black pepper, to taste
• 4 cups vegetable broth
• 1 cup dried green or brown lentils, rinsed
• Juice of 1 lemon
• Fresh parsley, for garnish
• Optional toppings: vegan cheese shreds, avocado slices

Instructions

Step 1: Sauté the Veggies

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent, about 4-5 minutes. Stir in the minced garlic, diced bell peppers, and diced carrots, cooking for another 3-4 minutes until the vegetables begin to soften.

Step 2: Add the Spices and Lentils

Add the smoked paprika, cumin, oregano, chili powder, salt, and black pepper to the pot. Stir well to coat the vegetables. Add the lentils, diced tomatoes (including their juices), tomato sauce, and vegetable broth. Stir to combine.

Step 3: Simmer the Soup

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking, and add more broth if needed.

Step 4: Add the Rice and Finishing Touches

Once the lentils are cooked, stir in the cooked brown rice and let everything heat through for another 5 minutes. Stir in the lemon juice, taste, and adjust seasoning as needed. Ladle the soup into bowls, garnish with fresh parsley, and add any optional toppings like vegan cheese shreds or avocado slices.

Tips for the Perfect Stuffed Pepper Soup

• Add more protein: You can add cooked quinoa or even chickpeas for extra protein.
• Make it spicy: Add a pinch of cayenne pepper or a diced jalapeño if you like a bit of heat.
• Storage: This soup stores well in the refrigerator for up to 5 days, and it’s freezer-friendly, making it great for meal prep.

Serving Suggestions

Serve this Vegan High Protein Stuffed Pepper Soup with a slice of crusty bread or a side salad for a balanced meal. It’s also delicious topped with a dollop of vegan sour cream and a sprinkle of nutritional yeast for that cheesy flavor.

Final Thoughts

This Vegan High Protein Stuffed Pepper Soup is the perfect combination of comforting flavors and hearty nutrition. It’s easy to make, packed with plant-based protein, and sure to become a family favorite. So grab a bowl, cozy up, and enjoy every bite of this flavorful soup!

Have you tried this recipe yet? Let me know in the comments if you made any modifications or added your own twist!