Description
A hearty and nutritious soup packed with protein and flavor, featuring stuffed peppers in a savory broth.
Ingredients
- 4 large bell peppers, diced
- 1 lb ground turkey or chicken
- 1 cup quinoa, rinsed
- 4 cups chicken or vegetable broth
- 1 can diced tomatoes (14.5 oz)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- In a large pot, sauté the onion and garlic until translucent.
- Add the ground turkey or chicken and cook until browned.
- Stir in the diced bell peppers and cook for another 5 minutes.
- Add the quinoa, broth, diced tomatoes, Italian seasoning, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes until quinoa is cooked.
- If desired, stir in shredded cheese until melted before serving.
Notes
- Feel free to use any color of bell peppers.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a vegetarian option, substitute ground turkey with lentils or beans.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American