Vegetarian Stuffed Pepper Soup

Vegetarian and healthy stuffed pepper soup with chickpeas. Filling and comforting just like stuffed pepper casserole.

Can't beat comfort of stuffed pepper casserole for winter dinner! This vegetarian stuffed peppers soup is hearty yet lean with healthy chickpea protein, filling with a serving of rice, and loaded with flavors stuffed peppers. Just one soup and dinner is served!

You can call it stuffed pepper soup or deconstrued stuffed pepper's soup. All ingredients used to make comforting stuffed pepper winter casserole are here, but in form of a soup.

A warm cup soup on cold winter night is all I need for dinner. So, when I'm making a weeknight dinner soup.. I like to make it hearty and filling so that just soup is all I need to prepare. One pot, one recipe, few ingredients and dinner is ready. Rest of the time enjoy catching-up day with the family. Sounds fun! Isn't it?

So, let's get started!

Stuffed Peppers are perfect for a family-style weeknight dinner. Traditionally, green bell peppers or rainbow peppers such as green, red and yellow are stuffed with protein sauted with aromatics, herbs and spices, and little bit of starch to make it filling such a...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 4 Servings Serves: 4
Notes: No. of servings depends on serving size.



  • 2 Cup Chickpeas (15 ounce can of cooked chickpeas, rinsed)
  • 2 Bell Pepper (medium, red and green, small diced)
  • 2 Cup Tomatoes (14.5 ounce can of roasted and crushed tomtatoes)
  • 1/2 tsp Italian Seasoning
  • 1 tsp Oregano
  • 2 tbsp Tomato Paste
  • 5 Cup Vegetable Stock
  • 1/2 Yellow Onion (small diced)
  • 2 Garlic (cloves, minced)
  • 2 tbsp Olive Oil
  • 1/2 tsp Paprika (adjust per taste)
  • 1/2 Cup Rice (dried, Basmati, or regular white rice)
  • 3-4 tbsp Parsley (fresh leaves, chopped)
  • Salt and Black Pepper (to taste)
  • Parmesan Cheese (for serving, optional)


  • 1. Heat oil in a deep heavy bottom pan. Add diced onion and garlic and saute until onions are soft. Keep heat medium low so that garlic does not burn.
  • 2. Add diced bell peppers, paprika, 1/4 tsp salt and seasonings. Cook until bell peppers are soft. (3-4 minutes)
  • 3. Add crushed tomatoes, tomato paste, and rinsed chickpeas.
  • 4. Add vegetable stock. Mix well. Bring to boil, lower heat to medium-low and simmer for 20 minutes.
  • 5. While soup is cooking, cook rice as per package directions. Drain water upon cooking, and set aside.
  • 6. Once soup is ready, mix in cooked rice. Cook for 2 more minutes to bring all flavors together. Taste and adjust salt. Add black pepper per taste.
    Additional Notes:
    if serving later, store rice in a separate container. Follow the above step just before serving.
  • 7. Add fresh chopped parsley and sprinkle some parmesan chese. Serve immediately.

5 comment(s)

Hello, I would like to make this however I want to use quinoa instead of rice. When should I mix in the quinoa?
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