Instant Pot Vegan Stuffed Pepper Soup

Stuffed Pepper Soup is the perfect one pot wonder meal.  This cozy homestyle soup is wholesome, filling, and delicious.

Colorful sweet peppers, lentils and rice simmered in herbaceous tomato soup. It is warm hug in a soup bowl on cool breezy nights. I am including instructions to make this easy soup in Instant Pot, stove top or crock pot.

This vegan stuffed pepper soup is low calorie yet filling. The deconstructed version of stuffed pepper recipe is perfect for cozy weeknight family dinners. It is one of family favorite and I love how nourishing and delightful this soup is.

A dinner is served in white bowl of stuffed pepper soup along with small bowl full of soup and side of garlic toast.

YOU WILL LOVE THIS HEARTY SOUP RECIPE

    • Vegan
    • Gluten-free
    • Healthy
    • One Pot Comfort Food
    • Easy
    • Hearty and filling
    • Lazy way of making stuffed peppers
    • Inexpensive and budget friendly
    • All ingredients are easy to find and pantry staples

HOW TO MEAL PREP THE SOUP

You can make a big batch of this easy soup and save the leftovers. This healthy soup makes perfect meal prep. You can use it for lunches or dinners.

Save the leftovers in glass re-heatable containers in individual portions. Microwave it for few minutes in minutes interval.  Add couple tablespoons of water to get the right consistency.

ONE POT NUTRIENTS RICH DINNER

This soup is perfectly hearty and filling thanks to the protein-rich lentils. There also is abundance of nutritious vegetables. It is a balanced meal full of carbs, protein fiber and vitamins. 

A close up of soup bowl showing hearty texture of this vegan soup.

EASY ITALIAN PEPPER SOUP IN INSTANT POT

You will love the convenience of one pot cooking using Instant Pot to make this soup. It is hands free cooking at its best! It also saves active monitoring  for longer time since we are cooking rice and lentils. You can set everything up and just walk away and do your things while Instant Pot makes the soup.

Instant Pot brings out best flavors when cooked under pressure.  The result is rich and delightful soup that tastes like it has been simmering for hours.

Plus, it is a versatile recipe so feel free to replace ingredients with others you may have on hand

This is a perfect comforting fall and winter soup. However, you can also make it once your garden starts to overflow with fresh peppers.

Note you can adjust the amount of broth you make in the soup. I prefer a little extra broth soup that is easy to slurp.

The pictures show thick, dense like texture so you can see all the ingredients well. However, you can make it thinner to suit your preference.

Vegan pepper soup with rice and lentils made in Instant Pot.

INGREDIENTS 

(Scroll below for full recipe)

Bell Peppers – I am using colored bell peppers and green peppers.  You can use whichever peppers you have.

Tomato – Fresh or canned, use whatever you have easily available.  I like to use fire roasted tomatoes for extra depth of flavors. 

Rice – I used basmati white rice. You can also use quinoa instead. Wash and rinse it in cold water and drain excess water before adding in the soup mix.

Lentils – this recipe uses brown lentils. Green lentils will work as well. Wash and rinse it in cold water and drain excess water before adding in the soup mix.

Olive oil – for sautéing the shallots and peppers. For WFPB cooking, skip the oil and use water instead.

Aromatics – shallots, ginger and garlic for flavorful soup base.

Italian seasoning – I love to use store brought blend rather than adding several different dried herbs individually.

Lemon or lime juice – Fresh lemon or lime juice adds wonderful freshness and brings all the flavors together.

Garnishes – Salt and Pepper, red chili flakes and fresh herbs like parsley or chives

Cheese – optional. You can top off the soup with grated parmesan, shredded mozzarella or Italian cheese blend.

Ingredients used in making Vegan pepper soup.

How To Make Stuffed Bell Pepper Soup With Mexican Flavors ?

• Swap the Italian seasoning with 1 – 2 Tbsp taco seasoning
• Add 1 tablespoon of Chipotle in Adobe sauce for extra rich deep flavor.
• Add in some black beans instead of lentils.
• If you want to add cheese on top, choose taco cheese blend or Monterey Jack cheese

SERVING SUGGESTIONS

This a fairly thick soup which fills you up well with clean healthy ingredients.  I love this cozy dinner soup because I don’t have to make a bunch of sides to serve with it.

I usually just serve it with fresh baguette to keep that homestyle comfort and simplicity. Kids love it with cheese toast or garlic bread. A simple side salad or roasted vegetables will be perfect too.

Pinterest image for stuffed bell pepper soup made in Instant Pot.

STEP BY STEP INSTRUCTIONS

  1. Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add cut shallots and minced ginger and garlic. Sprinkle some salt. Sauté on high for 2 minutes.  Add rest of the ingredients. Stir few times so ingredients are mixed well together.
  2. Add vegetable broth (or water) and mix well. Deglaze the pot by making sure nothing is stuck at the bottom of the pot. Cancel Sauté function.
  3. Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 6 minutes.
  4. After it is done cooking, wait for 5 minutes and do a QPR quick pressure release by moving the valve from SEALING to VENTING. Open the lid.
  5. Gently stir the soup using a ladle.  Adjust the seasoning. Serve in a bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs.  Bon Appetit!

Process shot collage showing 6 steps involved in making this soup recipe.

HOW TO MAKE STUFFED PEPPER SOUP ON STOVE TOP?

  1. In a heavy bottom pan, add the olive oil. Once the oil heats up, add cut shallots and minced ginger and garlic. Sauté on high for 2-3 minutes.
  2. Add rest of the ingredients. Stir few times so ingredients are mixed well together. Add vegetable broth. (or water) Mix well.
  3. Let it come to boil on high heat. Then reduce heat, cover the pan, and let it cook for about 15-20 mins on medium heat.
  4. Check and stir few times to make sure it does not burn at the bottom. Lentils and rice should be tender, and peppers should be soft. Turn the heat off. Serve garnished as suggested. Enjoy.

A dinner serving of vegan pepper soup with cheesy garlic toast.

HERE ARE SOME OF OUR FAVORITE WHOLESOME COMFORT FOOD RECIPES. YOU WILL LOVE THESE MEALS FOR BUSY WEEKNIGHTS.

A bowl of colorful bell peppers cut into bite size pieces.

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If you make this HEALTHY STUFFED PEPPER SOUP RECIPE do let us know how you like it by star rating it and leaving a comment below.

A dinner serving of vegan pepper soup with cheesy garlic toast.

Instant Pot Vegan Stuffed Pepper Soup

Yield: 9 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Vegan stuffed pepper soup is full of simple ingredients and so easy to make. This hearty and comforting soup is something the whole family will love.

Ingredients

  • 1 tablespoon Olive oil - skip for WFPB cooking
  • 1 medium shallot -diced
  • 4-5 garlic cloves - minced
  • 1 inch ginger root - minced
  • 1 each -Red, orange, yellow and green pepper -diced ( about 4 cups )
  • 1/2 cup dry lentils - rinse, wash and drain water
  • 1/2 cup rice - rinse, wash and drain water
  • 1 can (14.5 oz. or more ) of fire roasted diced tomatoes
  • 4 cups low sodium vegetable broth (or water)-add more for extra broth
  • 1 tablespoon Italian Seasoning.
  • 1 tablespoon lemon juice
  • Salt and Pepper per taste
  • Freshly grated parmesan cheese ( or nutritional yeast for vegan) for topping
  • Red pepper flakes, fresh herbs like cilantro or parsley for garnish.

Instructions

INSTANT POT INSTRUCTIONS :

Turn your Instant Pot on to the Sauté function. Add the olive oil. Let the oil get warm in 30 seconds. Add shallots and minced ginger and garlic. Sprinkle some salt. Sauté on high for 2 minutes.

Add rest of the ingredients. Stir few times so ingredients are mixed well together.

Add vegetable broth (or water) and mix well. Deglaze the pot by scraping the bottom with the spatula and making sure nothing is stuck at the bottom. Cancel Sauté function.

Place the lid on Instant Pot and move the knob to SEALING. Press MANUAL or PRESSURE COOK high pressure for 4 minutes.

After it is done cooking, wait for 5 minutes and do a QPR quick pressure
release by moving the valve from SEALING to VENTING. Open the lid.

Gently stir the stew using a ladle.  Adjust the seasoning. Serve in a
bowl. Drizzle some lemon juice, black pepper, and garnish with fresh chopped herbs.  Bon Appetit!

Directions:  Regular Stovetop

In a heavy bottom pan, add the olive oil. Once the oil heats up, add shallots, chopped peppers and minced ginger and garlic. Sprinkle some salt. Sauté on high for 2-3 minutes.

Add rest of the ingredients. Stir few times so ingredients are mixed well together. Add vegetable broth. (or water) Mix well.

Let it come to boil on high heat. Then reduce heat, cover the pan, and let it cook for about 15-20 mins on medium heat.

Check and stir few times to make sure it does not burn at the bottom. Lentils and rice should be tender, and peppers should be soft. Turn the heat off. Serve garnished as suggested. Enjoy.

CROCK POT INSTRUCTIONS:

Follow same directions as above. Cook on High setting for 2 hours or Low setting for 3-4 hours. 

Notes

This is a fairly thick soup which fills you up well with clean healthy
ingredients.  I love this cozy dinner soup because I don’t have to make a
bunch of sides to serve with it.

I usually just serve it with fresh baguette to keep that homestyle comfort and simplicity. Kids love it with cheese toast or garlic bread. A simple side salad or roasted vegetables will be perfect too.

You can adjust the amount of broth you make in the soup. I prefer a little extra broth that is easy to slurp. However, you can make it thinner or thicker to suit your preference.


Nutrition Information:
Yield: 6 Serving Size: 1.5 cup
Amount Per Serving: Calories: 157Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 266mgCarbohydrates: 26gFiber: 6gSugar: 6gProtein: 7g

Nutritional values are provided as a courtesy and the values are approximate. The values will change depending on the exact ingredients, measurements and brands used. As always, for specific health issues and dietary requirements please consult medical professional.

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5 thoughts on “Instant Pot Vegan Stuffed Pepper Soup”

  1. Printed this to try in the immediate future. But first, THANK YOU for including the nutrition facts AND serving size. My son is a type 1 diabetic, so this is very helpful in figuring out his insulin dose for a meal. (without having to go to another website and mess around trying to enter all the ingredients and guess at serving sizes, etc).

    Reply
    • My Pleasure. Yes we watch our portion sizes and calories at my home too. So glad to hear that it helped you. Hope you enjoy the soup as well.

      Reply
  2. Looks delicious and will for sure try. If I wanted to add some ground turkey when would I do that? And would I have to adjust the liquid or cooking time?

    Reply

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