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Stuffed Baby Pepper Soup-TRY THIS! You'll be SO glad you did!

Dixie Schexnaildre

This soup came about by having leftover ingredients from my ‘Stuffed Baby Sweet Peppers’ recipe. It turned out even tastier than I imagined!

I will list ingredients as used for the stuffed peppers, but feel free to play with amounts, as needed for your number of servings. Quantities here feed a group of four.


  • 1.5 cups of leftover or freshly cooked rice (see our lemongrass rice recipe)
  • 1 can of black beans, thoroughly rinsed
  • 1-2 TB carrots ( I used shredded)
  • leftover corn (or one ear worth)
  • about 12 basil leaves, torn
  • 1TB shredded coconut (sweetened or unsweetened)
  • 3/4 can (if leftover from stuffed peppers), or one whole can of full-fat coconut milk
  • 5-10 baby sweet peppers, sliced or diced. OR one full-sized red/orange/yellow bell pepper, diced.
  • 1 jalapeño (optional) diced
  • 3 or more mushrooms, (depending on leftover quantity you have around)
  • 1 TB hemp hearts
  • 1 green onion, sliced
  • 4-8 cups of water as desired for soup thickness
  • dash of salt and pepper, to taste, if desired


  • Combine all ingredients in soup pan and warm thoroughly until peppers are softened (stirring regularly) on stove top over medium heat (about 15 minutes)
  • OR, combine all ingredients in a microwave-safe dish and warm thoroughly (about 6-8 minutes, depending on microwave)
  • Use caution when removing.