Total, complete, dee-licious stuffed pepper goodness in a soup that’s super healthy and easy to throw together? I’m in. The right blend of savory seasonings give it real homestyle stuffed pepper flavor, meat-free!
You need this homestyle stuffed pepper soup in your life because:
- it’s all the deliciousness of stuffed peppers with a fraction of the time and effort
- it’s made with healthy ingredients that will leave you feeling complete and awesome
- chilly winter nights call for amazing comfort food
- each serving is packed with fiber and vitamin C, plus lots of other vitamins and nutrients
- ground walnuts replace the meat you’d find in “traditional” stuffed pepper soup
- it keeps well so you can enjoy it for multiple meals
- savory, satisfying, lick-the-bowl deliciousness
Look at all those juicy peppers! Saute them with onions, rice and spices to get maximum flavor into the soup.
Pulse the walnuts a few times in your food processor to give them a rough grind, with enough texture to sink your teeth into. If you don’t have a food processor, put them in a bag and give them a smash with a rolling pin.
I love using walnuts as a meat substitute. When they cook up they have the perfect texture, flavor and slight oiliness you need in a good meat substitute. Plus they’re natural and loaded with omega-3’s, vitamin E and lots of other powerhouse antioxidants. Good for the heart, good for the brain, so good to eat – they’re a triple threat!
I love topping my homestyle stuffed pepper soup with a little fresh parsley or cilantro to give it a pop of color. Now it looks as good as it tastes.
Just look at all those peppers, that rich walnut meat, that thick, savory soup…I am SO hungry now! And I’m all out of soup – this batch was long gone in two days. It’s definitely time for another round!
31 minCook Time
- 1 Tbs olive oil
- 1 large onion, chopped
- 4 c chopped Bell pepper (any colors)
- 2 tsp paprika
- 2 tsp garlic powder
- 4 c cooked brown rice
- 1 6 oz. can no-salt-added tomato paste
- 1 15 oz. can (1 3/4 c) no-salt-added tomato sauce
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp liquid smoke
- 1 Tbs balsamic vinegar
- 1 Tbs coconut palm sugar
- 1/4 c red cooking wine
- 4 c water
- 1 14.5 oz. can no-salt-added diced tomatoes
- 2 Tbs low-sodium tamari or soy sauce
- 1 heaping cup walnuts
- fresh parsley or cilantro to garnish (optional)
- Add the olive oil to a large cooking pot.
- Add the chopped onion and raise the heat to medium.
- Saute 2-3 minutes.
- Add the chopped peppers and saute about 5 minutes.
- Add the paprika and garlic powder and saute 2-3 minutes.
- Stir in the rice.
- Stir in all the remaining ingredients except the walnuts.
- Cover the pot and turn the heat down to medium low. Let simmer uncovered for about 10 minutes, stirring occasionally.
- While the soup simmers, roughly grind the walnuts in a food processor or smash them with a rolling pin.
- Stir in the walnuts and reduce the heat to low. Cover and simmer 10 more minutes, stirring occasionally.
- Top each serving with a little fresh parsley or cilantro if you like.
Prep time will vary depending on how you cook the brown rice. Depending on the model, rice cookers may be faster than the stovetop, but for either allow 50-60 minutes. If you’re in a hurry, use instant brown rice or frozen brown rice.
You can replace the cooking wine with vegetable stock.
You can use maple syrup, agave or brown sugar to replace the coconut palm sugar.
What are your favorite cozy comfort foods? Have you found a way to make them healthy if they already aren’t? Let me know in the comments! And keep tagging me #eathealthyeathappy with what’s cooking, I love seeing your kitchen masterpieces!
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