Vegetarian Stuffed Bell Pepper Soup

Growing up, my mom made stuffed bell peppers every so often and for some reason, I never liked them. I've never been a fan of thoroughly cooked peppers (although I love them lightly cooked). Around my due date with my daughter last year, my mom made a homemade stuffed bell pepper soup that was awesome. I couldn't stop eating it.





As you can tell, this soup is now very sentimental to me. What can I say, I'm a sap! Recently I asked my mom to make this soup for us. What I love about it is that the tomato base is kind of creamy and is fresh tasting. It is not highly seasoned and has a simpler taste which I love.

For this particular batch of stuffed bell pepper soup, I used a vegetarian protein. I have been using Beyond Meat products for years and really like them in different dishes. You cannot even tell that it is not real meat. It looks like meat and when cooked in dishes, tastes like meat. I am not personally a vegetarian but I would say about 2/3 of the meals that we eat are vegetarian. I enjoy eating this way for health reasons and to save money.

This brand also has chicken strips, meatballs and more. Beyond Meat products are made to provide people with the food that they love but without the negatives of animal meat. I like the texture of this "meat" and think that in a dish, it is pretty much just like regular meat. I love secretly substituting vegetarian products for regular ones and "tricking" my husband. He loves vegetarian meals though so he never minds. My husband didn't even know that this was vegetarian.

By using brown rice and no-added salt tomato products, the recipe is a lot healthier and has more fiber and a lot less sodium. The tomatoes, onions and bell peppers are full of lots of vitamins. You can either have something like a salad on the side or enjoy this soup for your whole meal.

Vegetarian Stuffed Bell Pepper Soup

Ingredients:
1-11 ounce bag Beyond Meat beef crumbles
1 tablespoon olive oil
1 onion, diced
2 diced green peppers
2 teaspoons garlic powder
14.5 ounce can reduced-sodium beef broth
2-14.5 ounce cans no-added salt diced tomatoes
1-15 ounce can no-added salt tomato sauce
2 teaspoons dried basil
1 teaspoon black pepper
1 teaspoon oregano
1 cup uncooked brown rice

Directions:
1. In a large pot, heat olive oil. Add Beyond Meat crumbles and brown.
2. Add in onions and bell peppers and sauté for about 3 minutes longer.
3. Add in diced tomatoes, tomato sauce, broth and spices. Cook for about 30 minutes on simmer.
4. Cook rice according to directions. When soup is finished, add in cooked rice.
Buy it here.


Disclosure: This is a sponsored post by Beyond Meat. Thank you for supporting the companies that help to make The Nutritionist Reviews possible.