Description
A hearty, one-pot vegetarian soup that captures the flavors of stuffed peppers using brown rice, bell peppers, and black beans. Perfect for meal prep, it yields four distinct meals and reheats beautifully.
Ingredients
Scale
- 1 medium yellow onion, diced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 cup long-grain brown rice, uncooked
- 4 cups vegetable broth (low-sodium recommended)
- 1 can (14.5 oz) crushed tomatoes
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) black beans, rinsed and drained
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1 cup sharp cheddar cheese, shredded
- Sour cream, for serving
- Fresh cilantro, optional for garnish
- Salt and pepper to taste
Instructions
- Dice the onion and both bell peppers. Mince the garlic. Rinse and drain the beans.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and green bell pepper. Cook for 4-5 minutes until the onion is translucent and the pepper softens.
- Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent browning.
- Add the tomato paste, cumin, smoked paprika, and oregano. Stir to coat the vegetables and cook for 1 minute to bloom the spices.
- Pour in the vegetable broth, crushed tomatoes, and drained diced tomatoes. Scrape up any browned bits from the bottom of the pot. Bring the mixture to a boil.
- Add the uncooked brown rice. Stir well, then reduce heat to low. Cover with a tight-fitting lid and simmer for 35-40 minutes without lifting the lid. Check for tenderness; if needed, add a splash of water and simmer longer.
- Once the rice is tender, stir in the black beans and heat through for 2 minutes.
- Remove the pot from heat. Stir in half of the shredded cheddar cheese until melted. Season with salt and pepper to taste.
- Ladle into containers to cool before storing. Top with remaining cheese, sour cream, and cilantro when serving.
Notes
[‘Use brown rice for better texture retention during meal prep; white rice may turn mushy.’, ‘If freezing, leave the cheese out until reheating to prevent separation.’, ‘Brown rice absorbs liquid as it sits; add a splash of water or broth when reheating if the soup is too thick.’, ‘Smoked paprika adds depth and mimics the flavor of slow-cooked peppers.’]
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 10
- Sodium: 600
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 55
- Fiber: 8
- Protein: 15
Keywords: vegetarian soup, stuffed pepper soup, meal prep, one pot meal, brown rice soup, healthy dinner, gluten-free option