Kitchen notes · a little help before you start
Vegetarian Stuffed Pepper Soup
The familiar comfort of stuffed peppers makes a very good bowl of soup. Tender rice sits in a tomato-rich broth with sweet pieces of bell pepper, and Parmesan gives the finish a savory lift. It's a lovely way to enjoy those flavors with a spoon in hand.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 10
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Soften the onion first
Cook the onion and garlic in olive oil until translucent before adding the other soup ingredients.
2. Add rice uncooked
Stir the dry rice in with the broth, tomatoes, peppers and dried herbs.
3. Lower the heat after boiling
Once the soup boils, reduce it to medium-low and cook until the rice is tender.
Get to know the ingredients
Three bell peppers
Dice the green, red and yellow peppers before they go into the soup.
Two tomato textures
Both crushed and diced tomatoes go in with the broth and rice.
Divided Parmesan
Mix half the Parmesan into the soup and keep the rest for serving.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 10. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Vegetarian Stuffed Pepper Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parmesan in each bowl
Stir in half the cheese, then use the reserved Parmesan to garnish the servings.
A little more help as you go
Use a large pot
Start the onion and garlic in the same large pot that will hold the soup.
Check the rice itself
Use tender rice as the cue for finishing the soup before stirring in the cheese.
A few questions you might have
Does the rice need cooking first?
No, add it uncooked with the broth and tomatoes, then simmer until tender.
Do the peppers roast separately?
The diced peppers cook directly in the soup with the other ingredients.
When do I add the Parmesan?
Stir half in after the rice cooks and reserve the rest for the bowls.
Which tomatoes go into the pot?
Use both the crushed tomatoes and the diced tomatoes listed for the soup.
When should I turn down the heat?
Bring the combined soup to a boil, then reduce to medium-low for cooking the rice.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
