High Protein Stuffed Pepper Soup

This High Protein Stuffed Pepper Soup will warm your soul and fill your belly! It’s a hearty, flavorful dish that combines the classic stuffed pepper ingredients in a comforting soup form. Packed with protein and nutrients, it’s perfect for a cozy dinner or meal prep for the week.

Why make this recipe

This recipe is not only delicious but also nutritious. Using lean ground turkey or beef, colorful bell peppers, and fiber-rich black beans creates a filling meal that’s high in protein. It’s an excellent choice for busy nights, as it can be made in a crockpot or instant pot, allowing for a convenient and easy cooking process.

Ingredients

• 4 bell peppers (any color)
• 1 pound lean ground turkey or beef
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup low-sodium chicken broth
• 1 cup quinoa or brown rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• Chopped cilantro or parsley for garnish (optional)

How to make it

1. Start by chopping the bell peppers, onion, and garlic.
2. In a large skillet over medium heat, brown the ground turkey or beef until fully cooked.
3. Add the onion and garlic to the skillet and sauté until the onions are translucent.
4. In a crockpot or instant pot, combine the cooked meat mixture, diced tomatoes, black beans, chicken broth, quinoa or rice, chopped bell peppers, paprika, cumin, salt, and pepper.
5. For the crockpot, cook on low for 6-8 hours or on high for 3-4 hours. For the instant pot, seal the lid and cook on high pressure for 15 minutes, then allow a natural release.
6. Once cooked, stir to combine and adjust seasoning if needed.
7. Serve hot, garnished with chopped cilantro or parsley if desired.

How to serve it

This soup is best enjoyed hot. Ladle it into bowls and top with fresh chopped cilantro or parsley for a refreshing touch. Pair it with crusty bread or a simple green salad for a complete meal.

How to store it

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. If you want to keep it longer, you can freeze portions in freezer-safe containers for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!

Helpful tips

• Make sure to rinse and drain the black beans to reduce sodium content.
• Adjust the spices according to your taste; if you prefer more heat, consider adding some chili powder or diced jalapeños.
• You can substitute quinoa with brown rice or even cauliflower rice for a lower-carb option.

Optional variations

• For a vegetarian version, replace the ground turkey or beef with additional beans or lentils.
• Swap the bell peppers for other colorful vegetables, like zucchini or corn, to change up the flavor profile.

Frequently asked questions

Can I use frozen bell peppers?
Yes, frozen bell peppers can be used in this recipe. However, they may be softer once cooked compared to fresh ones.

Can I use other types of meat?
Absolutely! Ground chicken, pork, or even sausage can work well in this recipe, just adjust the cooking time accordingly.

Is this soup spicy?
The soup isn’t inherently spicy, but you can add red pepper flakes or hot sauce to increase the heat if you wish. Adjust to your preference!

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