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- 4 large bell peppers (red, green, yellow, or orange), diced - 1 lb ground turkey or lean ground beef - 1 can (15 oz) black beans, drained and rinsed - 1 cup quinoa, rinsed - 4 cups low-sodium chicken broth - 1 can (14.5 oz) diced tomatoes (with juices) - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon paprika - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley or cilantro for garnish This soup is packed with nutrients. Bell peppers offer vitamin C, which boosts your immune system. Ground turkey or lean beef provides protein for muscle health. Quinoa is a complete protein and packed with fiber, making it great for digestion. Black beans add more protein and fiber, keeping you full longer. Onions and garlic boost flavor and provide antioxidants. Chicken broth adds hydration and flavor without many calories. Each ingredient works together for a tasty, healthy meal. If you're allergic to any ingredients, here are some easy swaps: - Use ground chicken or tofu instead of ground turkey or beef. - Swap quinoa for brown rice if you prefer. - For those avoiding beans, use more quinoa or add corn. - Use vegetable broth instead of chicken broth for a vegetarian option. - If you're sensitive to garlic or onion, skip them, or use garlic powder and onion powder for a milder taste. These substitutions keep the soup delicious and fit your diet. {{ingredient_image_1}} 1. Heat olive oil in a large pot over medium heat. 2. Add chopped onion and minced garlic. Sauté for 3-4 minutes until translucent. 3. Add ground turkey or beef. Cook for 5-7 minutes, breaking it apart as it cooks. 4. Drain excess fat if needed. 5. Stir in diced bell peppers, ground cumin, paprika, oregano, salt, and pepper. 6. Cook for 5 minutes until the peppers soften. 7. Add rinsed quinoa, black beans, diced tomatoes, and chicken broth. Stir well. 8. Bring the mixture to a boil. Reduce heat to low. Cover and simmer for 20 minutes. 9. Check if the quinoa is cooked and peppers are tender. 10. Taste and adjust seasoning. If too thick, add more chicken broth or water. 11. Serve hot, garnished with fresh parsley or cilantro. - Prep all ingredients before you start. This saves you time during cooking. - Use a timer to keep track of cooking times for each step. - While the soup simmers, clean your workspace. It makes for easy cleanup later. - Don’t skip rinsing the quinoa. It removes a bitter coating called saponin. - Avoid overcooking the peppers. You want them soft but still with some crunch. - Don’t forget to taste as you go. Adjusting seasoning helps build flavor. To boost flavor in your high protein stuffed pepper soup, use fresh herbs. Fresh parsley or cilantro adds a pop of color and taste. You can also squeeze some lime juice for a zesty kick. Try adding a dash of hot sauce if you like heat. Remember, seasoning is key. Taste as you go to find the right balance. Meal prep makes this soup easy to enjoy all week. Chop your veggies ahead of time and store them in the fridge. You can also cook a big batch on the weekend. This soup keeps well, so you can enjoy it for lunch or dinner later. Portion it out in containers for quick meals. For this recipe, you'll need a large pot or Dutch oven. This helps with even cooking. A good knife is important for chopping veggies quickly. A cutting board is also essential for safety. Don’t forget a wooden spoon for stirring, and measuring cups for precise ingredients. These tools will help you make the best soup possible. Pro Tips Prep Your Ingredients: Before you start cooking, chop all your vegetables and measure out your ingredients. This will make the cooking process smoother and faster. Use Fresh Herbs: For the best flavor, use fresh parsley or cilantro as a garnish right before serving. Fresh herbs can elevate the taste of your soup significantly. Customize Your Protein: Feel free to swap the ground turkey or beef for other proteins like chicken, tofu, or even lentils for a vegetarian option. Adjust the Consistency: If you prefer a thinner soup, gradually add more chicken broth or water until you reach your desired consistency. {{image_2}} You can easily make this soup vegetarian or vegan. Replace the ground turkey or beef with plant-based meat. You can also use lentils or chickpeas for protein. Choose vegetable broth instead of chicken broth. This keeps the flavor rich and hearty. Use the same spices to add depth. You will still enjoy a comforting and filling meal. You can switch the protein in this soup for variety. Ground chicken or pork works well if you like those flavors. For a lighter option, try using ground turkey. You could also add shrimp or cooked chicken. Just make sure to adjust the cooking time based on your choice. There are many ways to boost the flavor of your soup. Add a splash of lime juice for brightness. A bit of hot sauce can spice things up. For a fresh taste, mix in chopped cilantro or parsley before serving. You can also top with shredded cheese or a dollop of sour cream. These toppings add creaminess and extra flavor. Enjoy experimenting with different combinations! To keep your high protein stuffed pepper soup fresh, store it in an airtight container. Let the soup cool first. Once cool, place it in the fridge. This helps it stay tasty and safe to eat. You can enjoy it for up to four days. If you want to freeze this soup, use freezer-safe containers. Make sure to leave some space at the top. The soup may expand as it freezes. You can keep it frozen for up to three months. To reheat, thaw it in the fridge overnight. Then, heat it on the stove or in the microwave. Stir well to warm it evenly. Leftovers can last in the fridge for about four days. If you see any signs of spoilage, such as an off smell or mold, throw it away. Always trust your senses. If you’re unsure, it’s better to be safe than sorry. Yes, you can use brown rice instead of quinoa. Brown rice will add a nice texture. However, it takes longer to cook. You should cook the rice separately before adding it to the soup. This way, you ensure it is tender and ready to enjoy. To make this soup spicier, add diced jalapeños or red pepper flakes. You can also use hot sauce to give it a kick. Start with a small amount and taste as you go. Adjust the heat to your liking for the perfect spice level. Store stuffed pepper soup in an airtight container. Let it cool first before sealing it. It can last up to five days in the fridge. If you want to keep it longer, freeze it. Make sure to label the container and enjoy it within three months. In this blog post, we explored key ingredients, their benefits, and how to substitute for allergens. I outlined detailed cooking steps and shared time management tips to enhance your cooking experience. We also covered ways to improve flavor and ideal tools to make your tasks easier. You now have options for variations and learned best practices for storage. As you cook, remember these insights and avoid common mistakes. Enjoy the process, and be proud of your culinary creations!

High Protein Stuffed Pepper Soup

A hearty and nutritious soup packed with protein from ground turkey and beans, combined with quinoa and colorful bell peppers.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 large bell peppers (red, green, yellow, or orange), diced
  • 1 lb ground turkey or lean ground beef
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 cup quinoa, rinsed
  • 4 cups low-sodium chicken broth
  • 1 can diced tomatoes (with juices) (14.5 oz)
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley or cilantro

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
  • Add the ground turkey or beef to the pot. Cook until browned, about 5-7 minutes, breaking it apart with a spoon. Drain excess fat if necessary.
  • Stir in the diced bell peppers, ground cumin, paprika, oregano, salt, and pepper. Cook for another 5 minutes until the peppers begin to soften.
  • Add the rinsed quinoa, black beans, diced tomatoes (with juices), and chicken broth to the pot. Stir well to combine.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the quinoa is cooked and the peppers are tender.
  • Taste and adjust seasoning if necessary. If the soup is too thick, add a little more chicken broth or water to reach desired consistency.
  • Serve the soup hot, garnished with fresh parsley or cilantro.

Notes

Feel free to substitute ground turkey with lean ground beef or a plant-based alternative.
Keyword healthy, high-protein, soup, stuffed peppers