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- 4 large bell peppers, diced - 1 lb ground turkey or chicken - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) diced tomatoes with green chilies - 1 cup quinoa, rinsed - 4 cups vegetable broth - 1 medium onion, chopped - 2 cloves garlic, minced - 2 teaspoons cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh cilantro or parsley for garnish High Protein Stuffed Pepper Soup packs a lot of flavor and nutrition. The main ingredients create a colorful dish. Bell peppers add crunch and sweetness. Ground turkey or chicken gives a hearty texture. Black beans boost protein and fiber. Quinoa adds a nutty taste and is also protein-rich. The vegetable broth brings all these flavors together. Garlic and onion add depth, while cumin and smoked paprika give warmth. You can adjust salt and pepper based on your taste. Don't forget the fresh cilantro or parsley on top for a burst of color and freshness! - Different protein sources - Additional vegetables - Seasoning options You can modify this recipe to fit your taste. For protein, try ground beef, tofu, or lentils. Each option adds a unique flavor. Feel free to mix in other vegetables like corn or zucchini for extra nutrition. Seasoning also plays a big role. You can add chili powder for heat or a hint of sweetness with a dash of brown sugar. Tailoring the soup makes it fun and personal. This dish is all about making it your own while keeping it healthy! First, let’s prep our veggies. - Start by washing and dicing 4 large bell peppers. Any color works great! - Next, open the can of black beans and rinse them well. This removes excess salt. - Rinse 1 cup of quinoa until the water runs clear. This helps to remove bitterness. Now, let's move to the fun part—cooking! - Heat a drizzle of olive oil in a large pot over medium heat. - Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion looks clear. - Then, add 1 pound of ground turkey or chicken. Cook for 5-7 minutes, breaking it up with a spoon until it turns brown. - Stir in the diced bell peppers. Cook for an extra 3 minutes until they start to soften. - Now, it’s time to combine everything. Add the rinsed quinoa, black beans, diced tomatoes (with juice), and 4 cups of vegetable broth. - Sprinkle in 2 teaspoons of cumin, 1 teaspoon of smoked paprika, salt, and pepper. - Bring the mixture to a boil. Once it’s bubbling, lower the heat and cover the pot. Let it simmer for 20-25 minutes. The quinoa should be cooked, and the peppers tender. - Before serving, taste your soup. Adjust the seasoning if needed. Garnishing adds a nice touch! - Serve hot and top with fresh cilantro or parsley for flavor and color. - Pair your soup with crusty bread or a simple salad for a complete meal. To ensure the protein is cooked properly, use a meat thermometer. Ground turkey or chicken should reach 165°F. This keeps your dish safe and tasty. When cooking quinoa, rinse it well before use to remove its natural coating. This helps the quinoa taste better and prevents bitterness. Cook quinoa in two parts liquid to one part quinoa. This will make it light and fluffy. Using spices effectively can change your soup’s flavor. Cumin gives a warm, earthy taste, while smoked paprika adds a nice smokiness. For heat, try adding chili powder or cayenne pepper. If you prefer sweetness, add a pinch of sugar or diced carrots. These small changes can really brighten your dish. Meal prepping is a great way to save time. Chop your veggies and cook extra quinoa in advance. Store them in the fridge for quick meals. One-pot cooking is another time saver. You’ll have fewer dishes to wash, and everything cooks together. This method also helps the flavors blend nicely. {{image_2}} You can easily switch up the protein in this soup. For a vegetarian option, use lentils or chickpeas. Both add a great texture and boost the protein. If you want to stick with meat, try ground beef or pork instead of turkey or chicken. Each choice gives the soup a unique taste. Changing spices can really change the flavor of your soup. For a Mexican twist, add chili powder and oregano. If you want an Italian vibe, use basil and oregano. Adding hot sauce can give your soup a spicy kick. Just a dash can make a big difference. If you want a lower-sodium version, choose low-sodium vegetable broth. You can also swap in seasonal veggies. Try zucchini or corn when they are fresh. They will add great flavor and nutrition to your soup. To store leftovers, let the soup cool down first. Then, transfer it to airtight containers. This will help keep the soup fresh. Glass containers work best, but plastic ones are fine too. Make sure to label the containers with the date. The soup can stay in the fridge for about 3 to 4 days. For meal prep, you can freeze the soup. Use freezer-safe containers or bags. Leave a little space at the top, as the soup will expand. It’s best to freeze the soup in single servings. This way, you can take out what you need. To thaw, put it in the fridge overnight or use the microwave on defrost mode. When reheating, do it slowly on the stove or in the microwave. If using the stove, add a splash of broth or water to keep it moist. Stir it often to heat evenly. For the microwave, cover the container to avoid splatters. This soup tastes best when it is hot and fresh. High protein stuffed pepper soup is a warm and filling dish. It features diced bell peppers, ground turkey or chicken, black beans, and quinoa. I mix all these ingredients in a pot with diced tomatoes and spices. The result is a hearty soup packed with protein. This soup is not only tasty but also colorful and fun to eat. Yes, you can make this soup ahead of time. It’s perfect for meal prepping. Cook the soup and let it cool. Then, store it in the fridge for up to three days. You can also freeze it. Just put it in a freezer-safe container. It can last up to three months in the freezer. To make the soup spicier, you can add chili powder or cayenne pepper. You can also use diced jalapeños or hot sauce. Start with a small amount and taste as you go. This way, you can adjust to your heat level. Everyone has different spice preferences, so feel free to customize! This soup is great for meal prep. It stores well and tastes even better the next day. When storing, use airtight containers. This keeps the soup fresh. For reheating, a microwave or stovetop works well. Just heat until it’s hot throughout. Enjoy a quick, healthy meal all week! This blog post covered how to make a delicious high protein stuffed pepper soup. We explored the main ingredients, like ground turkey and quinoa, and discussed how to customize the dish. You learned cooking tips to enhance flavor and how to store leftovers properly. In conclusion, this recipe is both healthy and flexible. You can adjust it to fit your taste. I hope you enjoy trying it out in your kitchen!

High Protein Stuffed Pepper Soup

Warm up with this delicious high protein stuffed pepper soup that's both hearty and healthy! Packed with ground turkey, black beans, quinoa, and colorful bell peppers, this cozy dish is perfect for any meal. In just 40 minutes, you can whip up a nourishing pot of goodness that’s sure to impress. Click through to explore the full recipe and bring this flavorful soup to your table tonight!
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Ingredients
  

4 large bell peppers (any colors), diced

1 lb ground turkey or chicken

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes with green chilies

1 cup quinoa, rinsed

4 cups vegetable broth

1 medium onion, chopped

2 cloves garlic, minced

2 teaspoons cumin

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro or parsley for garnish

Instructions
 

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

    Add the ground turkey (or chicken) to the pot. Cook for about 5-7 minutes, breaking it up with a spoon until it’s browned.

      Stir in the diced bell peppers and cook for an additional 3 minutes until they begin to soften.

        Add the rinsed quinoa, black beans, diced tomatoes (with juice), vegetable broth, cumin, smoked paprika, salt, and pepper to the pot.

          Bring the mixture to a boil, then reduce heat to low and cover. Simmer for about 20-25 minutes or until the quinoa is cooked and the peppers are tender.

            Taste and adjust seasoning if necessary.

              Serve hot, garnished with fresh cilantro or parsley for added flavor.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 6