Description
A single-serving, zero-waste vegetarian soup that deconstructs the classic stuffed pepper into a cozy, simmering bowl ready in just 25 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium yellow onion, finely chopped
- 1 medium red or orange bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1/2 can (13.5 oz) diced tomatoes, drained slightly
- 1 cup vegetable broth
- 1/2 cup uncooked long-grain white rice
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup shredded cheddar or Mexican blend cheese
Instructions
- Heat olive oil in a small saucepan over medium heat. Add diced onion and bell pepper; cook for 3-4 minutes until softened and translucent.
- Add minced garlic and tomato paste; stir constantly for 30 seconds until fragrant, being careful not to burn the garlic.
- Pour in diced tomatoes and vegetable broth. Scrape the bottom of the pan to release flavorful bits.
- Stir in oregano, cumin, salt, and pepper. Bring the mixture to a gentle simmer.
- Add uncooked white rice. Bring back to a boil, then reduce heat to low and cover tightly.
- Simmer for 15 minutes without lifting the lid. Check if rice is tender; if not, add 2 tablespoons water and cook 3-5 minutes more.
- Turn off heat. Stir in half of the shredded cheese until melted.
- Ladle soup into a bowl, top with remaining cheese, and serve immediately. Optionally broil for 1-2 minutes for a golden, bubbly top.
Notes
For best results, use a small saucepan to prevent evaporation. If using brown rice, simmer longer and add extra water. This recipe is naturally gluten-free if using certified gluten-free broth. Leftovers can be stored in the fridge for up to 3 days; add water when reheating as rice absorbs liquid. Freezing is not recommended due to texture changes in rice and cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl
- Calories: 380
- Sodium: 650
- Fat: 12
- Carbohydrates: 55
- Fiber: 4
- Protein: 12
Keywords: vegetarian soup, stuffed pepper soup, single serving recipe, easy dinner, zero waste cooking, comfort food, quick meals