Peas and Crayons · by Jenn Laughlin - Peas and Crayons★ 5.0 (64)
Vegetarian Stuffed Pepper Soup
NUTRITION · PER SERVING35M COOK
CAL 7%·PRO 13%
CARBS 26G73% OF CAL
4G FIBER5G SUGAR18G OTHER
FAT 2G12% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chunky vegetarian soup loaded with bell peppers, rice, lentils, and tomatoes. Vegan and gluten-free, it has both stovetop and slow cooker options for convenient preparation.
mainamericansoupbeans🥘 pressure cooker⏲️ slow cooker🍚 rice cooker🫕 dutch oven🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Peas and Crayons →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 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
At a glance
PER SERVING · TIME 35M
CAL 7%·PRO 13%
CARBS 26G73% OF CAL
4G FIBER5G SUGAR18G OTHER
FAT 2G12% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 806mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 430mg
- Calcium
- 49mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 806MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.