Pepper Stuffed Soup
Looking for something to fill you up and keep you warm as December approaches, whilst also cleaning up your cupboards? Look no further than this recipe for hearty pepper stuffed soup-guaranteed to warm your body and your soul!
1 cup of jasmine or basmati rice
2 cups of bell/Anaheim peppers
A handful of small, sweet peppers
2 tsp of avocado or olive oil
1 clove of garlic
1 cup of diced onions
4 cups of vegetable broth
400 grams of diced tomatoes - can use canned ones if no fresh alternatives are available
400 grams of tomato sauce
1 tsp of black pepper
1 tsp of Italian blend seasoning
1/4 to 1/2 tsp garlic powder
1/4 tsp of dried oregano leaves
1 tbsp of chipotle peppers
1 cup of dry red/brown lentils
1 jalapeño (for extra spice)
1 tsp of salt (for extra seasoning)
1/4 tsp red pepper flakes (if Anaheim peppers were not used)
Handful of cheese [or vegan alternative]
Put everything apart from the rice together in a slow cooker, and leave it for 6-7 hours on low. (If you want to save time, you could also place it in a pot and let it cook for 30 minutes, but you might not get the full flavour!)
With about forty minutes to go before the dish is ready prepare the rice in a rice cooker or alternative instructions on the package, making sure it is fluffy and steaming when the soup is ready.
Pour the soup into a bowl and serve the rice on the side. Top up the soup with cheese or a vegan alternative if preferred, and tuck in!
Alternatively, if you do not like rice, some vegan bread to use as dips into the soup instead would be equally delicious!