This easy stuffed bell pepper soup recipe has everything you love about stuffed peppers without all the fuss! No stuffing, no baking, just put the ingredients into the pot and let it cook + instructions to make it in the slow cooker! Vegan and gluten-free.
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We just came back from a quick trip up to Disney World for my birthday last weekend. Since we’ve been home I haven’t felt like cooking at all! On top of vacation depression, it’s been rainy and gross out so all I want to do is camp out on the couch with cookies and a Friends marathon.
Check, check, check, except I still have to make dinner.
We did manage to stop at the market because we had to get water so I could make coffee. While Travis was making a beeline to the water machine so he could get out of the store as fast as humanly possible, I perused the produce section found gorgeous organic bell peppers on sale. I bought them with the intentions of making salsa stuffed peppers or slicing them up and freezing them for future recipes.
Since I’ve been parked on the couch all day do you think I’ve done anything with the peppers yet? NOPE.
Easy Stuffed Bell Pepper Soup
My laziness worked out in my favor because I had to cook dinner and I just wanted to make something easy that I could throw in a pot and let it cook without any fuss. Enter –> bell peppers!
As much as I love salsa stuffed peppers, it’s so much less time-consuming to make this stuffed bell pepper soup. It’s so flavorful, it’s loaded with veggies, and it only requires a few ingredients that you probably already have in your pantry!
Serve the stuffed bell pepper soup with baked potatoes, crusty bread, or soft dinner rolls and you have a simple dinner that will please everyone!
You might also enjoy my personal list of 115 Easy Vegan Dinner Recipes!
How to Make Stuffed Pepper Soup
I bet you’re wondering, “how to make stuffed pepper soup? It looks so delicious that it couldn’t be easy to make!” It’s so simple, promise.
I like to get the quinoa cooking first in a separate pot. While the quinoa is cooking, I saute the onions, and garlic until translucent. Then add the dry seasonings, tomato paste, maple syrup, and tomatoes to the soup pot and let it cook for 10 minutes. Then add the diced bell peppers and the vegetable broth. Bring it to a low simmer, cover it, and let it cook just until the peppers are tender, about 10 minutes. Next, add in the frozen spinach and the cooked quinoa and let it cook for 5 more minutes.
Stuffed Pepper Soup With Rice Or Quinoa
Rice and quinoa are both good options but I tend to lean towards quinoa because it’s a plant-based complete protein. I try to work in as much protein as possible into our meals.
I always cook the quinoa or rice separately because I don’t want it to absorb all the broth in the soup but it’s up to you. You could definitely cook the quinoa in the soup, just add more broth or water to make up for it.
This is one more reason why I like to cook two cups of quinoa on Sunday so I can use it for easy lunches and quick dinners throughout the week.
Stuffed Pepper Soup Crockpot Instructions
If you just want to set it and forget it, you can also make this stuffed bell pepper soup recipe in a crockpot.
I usually make this stuffed pepper soup recipe on the stove top because it’s faster and because I like to control how long the peppers are cooked, I hate mushy peppers. However, if you won’t be home or just don’t want to deal with it, it’s definitely a delicious option.
If you decide to make slow cooker stuffed pepper soup, I would recommend that you follow these steps:
- Add the diced onions, Italian seasonings, garlic, tomato paste, maple syrup, canned tomatoes, bell peppers, and vegetable broth to the crockpot. Stir to combine. (Omit the olive oil.)
- You can cook the quinoa in the slow cooker or in a separate pot. If you decide to cook the quinoa in a slow cooker with the rest of the stuffed bell pepper soup, you will need to add an additional two cups of broth or water to make sure the quinoa has enough liquid to cook in.
- Set the slow cooker to cook for 2.5-3 hours on high, if you cook the soup for 6-8 hours on low the quinoa and peppers will get really mushy. Check the consistency at 2.5 hours!
- If you prefer a firmer bell pepper consistency like me, add them to the slow cooker during the last hour of cooking. If you put the peppers in at the beginning they’ll be super soft by the end of the cooking time.
Can You Freeze Easy Stuffed Bell Pepper Soup?
Store leftover stuffed pepper soup in the fridge for 3-5 days or freeze it in a freezer-safe container (like these glass snapware containers) for 3-4 months. When you want to make the stuffed pepper soup, let it defrost in the fridge and then reheat it on the stove top. You will need to add more vegetable broth because the quinoa will have absorbed a lot of it. I would recommend freezing the soup without the quinoa and then just making a batch of fresh quinoa when you heat up the soup.
More Vegan Soup Recipes You’ll Love
If you make this vegan stuffed pepper soup, please post a picture of it on Instagram and tag @Stacey_Homemaker or use the hashtag #StaceyHomemaker so I can see your delicious meal!
Easy Stuffed Pepper Soup Recipe
- 1 cup dry tri-colored quinoa, rinsed and drained
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 tbsp + 1/4 tsp Italian seasonings
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 28oz can diced tomatoes (Don't drain the juice)
- 2 tsp maple syrup (or agave)
- 4 bell peppers, seeded and diced
- 4 cups vegetable broth
- 10 oz bag frozen spinach
- Sea salt and pepper to taste
- Cook the quinoa separately, set it aside.
- Over medium heat, saute the onions in olive oil until soft. Season with a pinch of sea salt. Add garlic, Italian seasonings, diced tomatoes, maple syrup, and tomato paste. Then let it cook for 10 minutes.
- Add the bell peppers and veggie broth. Bring the soup to a low simmer, cover it and let it cook for 10 minutes or until the bell peppers reach their desired tenderness. (I like them to be soft and tender, not mushy!)
- Add the frozen spinach and cooked quinoa. Let the soup cook for 5 more minutes.
- Instead of spinach, you could use kale, arugula, or beet greens.
- Tri-colored quinoa isn’t required, I just like the pop of color. Plain quinoa or brown rice will be just as delicious.
- I prefer red, yellow, and orange bell peppers because they’re sweeter but green bell peppers would be delicious (and possibly cheaper) too.
- If you want to make this stuffed bell pepper soup in the slow cooker then look for the instructions within the post.
- If you want to cook the quinoa in the soup instead of separately, add two additional cups of water or broth to the soup because the quinoa will absorb it while it cooks.