Instant Pot Vegan Stuffed Pepper Soup

Vegan Stuffed Pepper Soup Ingredients

(Scroll below for full recipe)

Bell Peppers - I am using mix of 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. Use plant based vegan cheese or nutritional yeast.

How to Make Vegan Stuffed Pepper Soup in Instant Pot?

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!

How to make Vegan 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.

Tips to meal prep this 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 containers in individual portions. Microwave it for few minutes in minutes interval.  Add couple tablespoons of water to get the right consistency.

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.

Quick Summary: A satisfying bowl that delivers plant protein, fiber, and micronutrients — ideal as a lunch or dinner that keeps you full and nourished.