I’m so stuffed, Stuffed chicken wrapped in bacon jamie oliver couldn’t possibly get another piece of that delicious cake down. Tool: hey asshole get the hell of my wife.

Originated from North Jersey, coined by F. You saw the butt on that girl, man, she is stuffed! I liked her latest Instagram, she was lookin’ stuffed! Nah girl, she’s cute, but you know who’s stuffed? Disclosure: This post may contain affiliate links. This Healthy Stuffed Pepper Soup is everything you love about stuffed peppers in a savory, tomato-based broth.

Enjoy a cozy bowl of this hearty soup with just a few simple ingredients and steps. One Pot Vegan Stuffed Pepper Soup is a plant-based, healthy twist on the classic stuffed peppers you love. It’s made in under 1 hour with hearty vegan grounds, diced peppers, a rich tomato broth, white rice and finished with a sprinkle of vegan cheese and fresh parsley. Perfect for the cold winter months or busy weeknights when you need an easy meal. Skip the fuss and serve this Italian Stuffed Pepper Soup to the whole family tonight. What You Need for a Healthier Stuffed Pepper Soup  This vegan-friendly stuffed pepper soup is made flavorful with affordable pantry staples.

Aromatics: Onions, green and red bell peppers, and garlic are basic essentials that make this soup a true stuffed pepper soup. Sautéeing these veggies before simmering helps add a foundation of flavor. Rice: Adds a budget-friendly heartiness to keep you full until the next meal. Push the grounds to one side of the pot and add the remaining oil. Sauté the onion and sweet bell peppers until the onion is translucent. Add the garlic and spices and mix everything with the grounds, cooking until the garlic is fragrant.

Mix in the uncooked rice, tomato puree, diced tomatoes, vegetable broth, water and optional Worcestershire sauce. Bring to a boil, then simmer until the rice is tender. Serve warm in individual bowls with fresh herbs and vegan cheese, or as desired. Just like when making my One-Pot Lasagna Soup, the base of this Stuffed Pepper Soup is a rich, tomato broth. For best results, use good quality canned tomatoes. This is going to help remove excess starches, dirt and debris and ensures the long grain rice will not clump together.

This helps the rice cook through more evenly and will yield the best testing soup. If you’re looking for more healthy soup recipes, you’ll also love this Classic Lentil Soup, Vegan Lasagna Soup and this Instant Pot Minestrone Soup! When storing, always allow the dish to cool completely to room temperature then transfer to an airtight container or freezer-safe bag. Reheat individual servings the next day in the microwave or larger servings on the stovetop until warmed through. If frozen, allow the stuffed pepper soup to thaw for 1-2 days in the refrigerator, then reheat as normal. Vegan grounds substitute: Lentils can be substituted for the vegan grounds. If using, swap the grounds with 3 cups of pre-cooked lentils and start the recipe at step 2.

Add the lentils in at recipe step 3. Vegetable broth substitutions: I used a full sodium vegetable broth, but if you’d like, use a vegan beef broth or vegan chicken broth. Italian seasoning substitute: If you do not have a pre-made Italian seasoning blend, make your own Italian Seasoning Recipe at home with a blend of basil, oregano, parsley, thyme, rosemary and optional marjoram. This is a great way to skip an extra trip to the grocery store. Oil-free option: Sauté the vegan grounds and aromatics in a splash of vegetable broth or water instead. Also check to make sure the vegan grounds you purchase are oil-free or opt for lentils instead.