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- 2 large bell peppers (red, yellow, or green), diced - 1 medium onion, chopped - 2 cloves garlic, minced - 1 lb ground turkey or beef - 1 can (14.5 oz) diced tomatoes - 4 cups chicken or vegetable broth - 1 cup uncooked quinoa or rice - 1 teaspoon dried oregano - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup corn kernels (fresh or frozen) - 1 cup black beans, rinsed and drained - ½ cup shredded cheese (cheddar or mozzarella) for topping - Fresh cilantro or parsley for garnish - Extra shredded cheese - Chopped fresh herbs, like cilantro or parsley - A squeeze of lime juice for brightness - Sliced jalapeños for a spicy kick For the best flavor, choose fresh bell peppers. Bright colors mean ripe and tasty peppers. Use lean ground turkey for a healthier option, or go with beef for a richer taste. Fresh herbs elevate the dish. If possible, pick organic vegetables and herbs to avoid pesticides. Quality broth adds depth. Homemade broth is great, but store-bought works too. Always check labels for low sodium options. {{ingredient_image_1}} To make stuffed pepper soup, gather all your ingredients first. This helps you stay organized. You will need bell peppers, onion, garlic, ground turkey or beef, diced tomatoes, broth, quinoa or rice, corn, black beans, and cheese. Having everything ready makes cooking fun and easy. 1. Heat the Oil: In a large pot, add a splash of olive oil. Heat it over medium heat. 2. Sauté the Onion and Garlic: Add the chopped onion and minced garlic. Cook them until they are fragrant and soft, about 3-4 minutes. 3. Brown the Meat: Add the ground turkey or beef to the pot. Cook until it is browned, breaking it into smaller pieces with a wooden spoon. 4. Add the Peppers: Stir in the diced bell peppers. Cook for another 3-4 minutes until they start to soften. 5. Mix in Tomatoes and Broth: Pour in the diced tomatoes and their juice. Add the chicken or vegetable broth and mix well. 6. Incorporate Grains and Seasonings: Add the uncooked quinoa or rice, dried oregano, smoked paprika, salt, and pepper. Stir to combine everything. 7. Bring to a Boil: Let the soup come to a gentle boil. Then, reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes. This time allows the grains to become tender. 8. Final Touches: Stir in the corn and black beans. Heat them through for an extra 5 minutes. Taste and adjust the seasoning if needed. 9. Serve: Ladle the soup into bowls. Top with shredded cheese and fresh cilantro or parsley. - Prep First: Chop your veggies and measure ingredients before cooking. It saves time. - Use a Timer: Set a timer for each step. This helps you stay on track. - Clean as You Go: Wash dishes and utensils while the soup cooks. It makes cleanup easier. With these steps, you will create a hearty and flavorful stuffed pepper soup that warms the soul! When making stuffed pepper soup, avoid these common mistakes: - Not browning the meat: Always brown the ground turkey or beef well. This step adds depth to the flavor. - Skipping sautéing the onions and garlic: Sautéing builds a strong flavor base. Don’t rush this step. - Using too much liquid: Follow the broth amount in the recipe. Too much can make the soup watery. To make your soup even tastier, consider these tips: - Add fresh herbs: Toss in fresh basil or thyme before serving. They add a bright flavor. - Use spices wisely: Consider adding cumin or chili powder for a warm kick. Just a pinch can change everything. - Incorporate acid: A splash of lime juice before serving brightens the flavors. It adds a nice contrast. You can easily adjust the soup to your taste: - Swap proteins: Use ground chicken or plant-based meat for a different flavor. Each choice adds its own twist. - Change the grains: If you don’t like quinoa, try brown rice or even barley. Each option offers unique texture. - Add vegetables: Feel free to include zucchini, carrots, or spinach. They boost nutrition and flavor. Making stuffed pepper soup is simple and fun. Each tweak gives you a new dish! Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal of your soup but also adds a variety of flavors and nutrients. Cook Quinoa Separately: For a more controlled texture, consider cooking the quinoa separately and adding it to the soup just before serving. This prevents it from becoming mushy. Customize Protein: Feel free to substitute the ground turkey or beef with other proteins like chicken, sausage, or plant-based alternatives to cater to your dietary preferences. Spice Adjustment: Adjust the amount of smoked paprika and oregano according to your taste. Adding a pinch of cayenne pepper can give your soup an extra kick! {{image_2}} You can make a tasty vegetarian or vegan version of stuffed pepper soup. Replace the ground turkey or beef with lentils or mushrooms. Both options bring a nice texture and flavor. Use vegetable broth instead of chicken broth. This keeps the soup plant-based. Add more beans, like kidney or pinto beans, for protein. You can also toss in extra veggies like zucchini or spinach for added nutrition. If you like a spicy kick, add red pepper flakes or diced jalapeños. Start with a small amount and taste as you go. This way, you can control the heat. For a milder soup, skip the spicy additions and focus on herbs. You can enhance flavors with cumin or chili powder. These spices give warmth without too much heat. If you prefer different proteins, consider using chicken or pork. Ground chicken works well and cooks quickly. If you want a plant-based source, try using tofu. Crumble firm tofu and sauté it with the onion and garlic. This will give you a hearty and filling meal. Remember, adjust cooking times for any protein changes you make. Each option can change the flavor, so feel free to experiment! To keep your stuffed pepper soup fresh, let it cool first. Use an airtight container for storage. Fill the container with soup, leaving some space at the top for expansion. Store it in the fridge. It will last for about three to four days. Always label your container with the date. This helps keep track of freshness. If you want to save some for later, freezing works great. Allow the soup to cool completely before freezing. Use freezer-safe bags or containers. Portion out the soup for easy meals. Squeeze out the air from bags to prevent freezer burn. You can freeze it for up to three months. When you are ready to eat, just thaw it in the fridge overnight. Reheating is easy! You can use a pot on the stove or the microwave. If using a pot, heat it over medium-low heat. Stir the soup occasionally to avoid sticking. For the microwave, place the soup in a bowl and cover it. Heat for 2-3 minutes, stirring halfway through. Check the temperature before serving. Make sure it is hot all the way through. Enjoy your warm and hearty meal! You can swap quinoa or rice with pasta. Small pasta works best. You can also use farro or barley. These options will add a nice texture. Just adjust the cooking time as needed. Yes, you can make this soup in a slow cooker. Cook the meat and veggies first. Then add them to the slow cooker with all other ingredients. Set it on low for 6-8 hours or high for 3-4 hours. Stuffed pepper soup lasts about 3-5 days in the fridge. Store it in an airtight container. If you want to keep it longer, freeze it. It can last for up to 3 months in the freezer. Just make sure to cool it first before freezing. This blog post covered all you need to know about stuffed pepper soup. We discussed key ingredients, preparation steps, and tips for perfect flavor. I shared ways to avoid common mistakes and customize your dish. Storage tips help you enjoy leftovers with ease. When you try this recipe, remember to have fun. Cooking is about exploring tastes and textures. Enjoy your soup and the time in your kitchen!

Colorful Stuffed Pepper Soup

A hearty and vibrant soup filled with bell peppers, ground meat, quinoa or rice, and topped with cheese and fresh herbs.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 large bell peppers (red, yellow, or green), diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 lb ground turkey or beef
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups chicken or vegetable broth
  • 1 cup uncooked quinoa or rice
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • to taste salt and pepper
  • 1 cup corn kernels (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • 0.5 cup shredded cheese (cheddar or mozzarella) for topping
  • Fresh cilantro or parsley for garnish

Instructions
 

  • In a large pot, heat a splash of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
  • Add the ground turkey or beef to the pot, cooking until browned and fully cooked through, breaking it apart with a wooden spoon.
  • Stir in the diced bell peppers, cooking for an additional 3-4 minutes until the peppers begin to soften.
  • Pour in the diced tomatoes along with their juice and the chicken or vegetable broth. Mix well.
  • Add the uncooked quinoa or rice, dried oregano, smoked paprika, salt, and pepper. Stir to combine.
  • Bring the soup to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for about 20-25 minutes, or until the quinoa or rice is fully cooked and tender.
  • Stir in the corn kernels and black beans, allowing the soup to heat through for an additional 5 minutes. Adjust seasoning if needed.
  • Serve the soup hot, ladled into bowls, topped with shredded cheese and a sprinkle of fresh cilantro or parsley for garnish.

Notes

Serve with crusty bread on the side and garnish the soup with extra cheese and chopped herbs for a vibrant look.
Keyword healthy, soup, stuffed peppers