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High-Protein Stuffed Pepper Soup

This cozy and hearty High-Protein Stuffed Pepper Soup combines tender bell peppers, savory ground turkey or chicken, and nutritious quinoa or brown rice for a satisfying meal perfect for chilly days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers, chopped Choose a mix of colors for a vibrant soup.
  • 1 pound ground turkey or chicken Can substitute with ground beef or plant-based meat.
  • 1 cup cooked quinoa or brown rice Use pre-cooked for quicker preparation.
  • 1 can (14.5 oz) diced tomatoes No need to drain.
  • 4 cups chicken or vegetable broth Adjust salt based on desired seasoning.
  • 1 onion diced Adds sweetness and depth of flavor.
  • 2 cloves garlic, minced Fresh garlic recommended for best flavor.
  • 1 tablespoon olive oil For sautéing.
  • 1 teaspoon Italian seasoning Can substitute with dried herbs.
  • to taste Salt and pepper Adjust after cooking.

Method
 

Preparation
  1. Wash and chop the bell peppers. Dice the onion and mince the garlic. If needed, cook your quinoa or brown rice according to package instructions and set aside.
Cooking
  1. In a large soup pot, heat the olive oil over medium heat.
  2. Add the diced onion and minced garlic to the pot. Sauté for about 3-4 minutes until translucent and fragrant.
  3. Add the ground turkey or chicken to the pot and cook until no longer pink, about 5-7 minutes.
  4. Stir in the chopped bell peppers, cooked quinoa or brown rice, diced tomatoes, and chicken or vegetable broth. Season with Italian seasoning, salt, and pepper.
  5. Bring the mixture to a boil, then reduce heat to low and cover. Let it simmer for about 20 minutes until flavors meld and peppers soften.
  6. Taste and adjust seasoning as necessary. Ladle into bowls and top with desired garnishes.

Notes

This soup can be made ahead: refrigerate leftovers for up to 4 days, or freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.