Hearty Bean & Quinoa Stuffed Pepper Soup

A nourishing and hearty twist on the classic stuffed pepper soup, featuring protein-rich beans, wholesome quinoa, and a medley of vibrant vegetables. Perfect for a cozy weeknight dinner.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 6

Ingredients

2 tbsp olive oil

1 large onion, chopped

3 cloves garlic, minced

1 lb lean ground turkey

2 large bell peppers, diced

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

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

1 cup uncooked quinoa

6 cups chicken broth

1 can (14.5 oz) diced tomatoes

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until onion is translucent.

2. Add ground turkey to the pot, cooking until browned. Drain excess fat if necessary.

3. Stir in bell peppers, black beans, kidney beans, quinoa, chicken broth, diced tomatoes, cumin, smoked paprika, chili powder, salt, and pepper.

4. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until quinoa is cooked and flavors meld.

5. Stir in fresh cilantro just before serving.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stove over medium heat, adding a splash of broth if needed, until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.