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 broth to make this bell pepper 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.

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.

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.

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.

How To Make Stuffed Bell Pepper Soup With Mexican Flavors ?

• Swap the Italian seasoning with 1 – 2 Tablespoon 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.

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!

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.

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• Vegan Tex Mex Quinoa
• Chickpea Coconut Curry
• One Pot Enchilada Rice

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