High Protein Stuffed Pepper Soup
A warm and comforting soup that combines the flavors of classic stuffed peppers in a quick, easy format.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop/Slow Cooker
- Cuisine: Mediterranean
- Diet: Gluten-Free, High Protein
Ingredients
- 4 large bell peppers, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 lb ground turkey or beef
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 cup cooked rice or quinoa
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Sauté the aromatics: In a large pot or slow cooker, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until fragrant and the onion is translucent.
- Brown the meat: Add the ground turkey or beef. Cook until the meat is browned and fully cooked, breaking it up into small pieces.
- Add the veggies and beans: Stir in the diced bell peppers, kidney beans, diced tomatoes, vegetable broth, and cooked rice or quinoa. Mix everything until well combined.
- Season the soup: Add the dried oregano, cumin, salt, and pepper. Stir well to evenly distribute the seasoning.
- Cook the soup: If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours. If using the stove, bring to a boil, then reduce the heat and let it simmer for 30-40 minutes until the peppers are tender.
- Serve and enjoy: Serve hot, garnished with your favorite toppings, if desired.
Notes
Don’t rush the sauté; allowing the onions and garlic to sauté thoroughly develops their flavors.