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Stuffed Pepper Soup – Vegetarian Style

on January 8, 2013

I love taking “regular” recipes and making vegetarian versions of them. It’s a fun challenge to see what I can come up with (Fred always let’s me know how close I’ve come to the “real thing.” Sometimes I do pretty well, sometimes not so much. But it’s always edible…well, except that one time…).

I saw a recipe for this and had to try it, even not being a “stuffed pepper” fan. But, I’m so glad I did and am really happy with how it came out (Fred, too!) – it’s delicious!

pepper soup blogStuffed Pepper Soup – Vegetarian Style


  • 1 Tbs. Olive Oil
  • 1 lb. Veggie Ground Beef Substitute
  • 1 14.5 oz. can small diced Tomatoes, plus liquid
  • 1/2 medium Onion, small diced
  • 1 14.5 oz can Vegetable Stock
  • 1 cup cooked Rice (your choice – I had white on hand)
  • 1/2 large chopped Red Sweet Pepper
  • 1 Tbs. Brown Sugar, packed
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • Dash of Garlic Powder
  • Dash of Tabasco or other hot sauce (optional)


  1. In a Dutch oven, or heavy pan, cook the ground beef substitute, onions, and pepper in the olive oil until the onions are soft.
  2. Add everything else and bring to a boil.
  3. Turn the heat down to simmer, cover, and cook 30-40 minutes or until the peppers are tender.

Of course, you could always use real ground beef and beef stock (or bouillon cubes) if you’re not into vegetarian cooking. It might be just as good… 😉


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