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Lisa Dishes

Stuffed Bell Pepper Soup Flavorful and Hearty Dish

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- 4 large bell peppers (any color), diced - 1 lb ground turkey or beef - 1 cup quinoa, rinsed - 1 can (15 oz) diced tomatoes, undrained - 4 cups vegetable broth - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tsp Italian seasoning - Salt and pepper to taste - 1 cup shredded mozzarella cheese (for topping) - Fresh parsley, chopped (for garnish) To make a great stuffed bell pepper soup, focus on the ingredients. You need fresh bell peppers for color and crunch. I love using different colors for a vibrant dish. Ground turkey or beef gives the soup heartiness. Quinoa adds texture and is packed with protein. Diced tomatoes bring a juicy, tangy flavor. Vegetable broth forms the soup's base, making it rich and warm. Next, sauté a chopped onion and minced garlic. This step builds a great aroma and adds depth. Italian seasoning ties all the flavors together. Salt and pepper boost the taste. Don’t forget the toppings! Shredded mozzarella becomes melty and delicious on top. Fresh parsley adds a bright finish. This mix of flavors and textures makes each bite of the soup a delight. Enjoy the process of gathering these ingredients; they set the stage for a lovely dish. {{ingredient_image_1}} - Heat olive oil in a large soup pot. - Sauté onion and garlic until soft. Start by heating olive oil over medium heat in your pot. This gives the soup a rich base. Add the chopped onion and minced garlic. Cook them for about 3 to 5 minutes. You want them soft and fragrant. This step builds a great flavor for your soup. - Add ground turkey or beef, cook until browned. - Drain excess fat if necessary. Next, add the ground turkey or beef to the pot. Cook it until browned, which should take about 5 to 7 minutes. Break up the meat with a spoon as it cooks. If there’s too much fat, drain it. This keeps your soup light and tasty. - Stir in diced bell peppers and cook briefly. - Add quinoa, diced tomatoes, vegetable broth, and seasonings. - Bring to a boil and then simmer until cooked. Now, stir in the diced bell peppers. Cook them for about 5 minutes until they start to soften. Then, add quinoa, diced tomatoes (with juice), and vegetable broth. Don’t forget the Italian seasoning, salt, and pepper! Bring the pot to a boil. Cover it and reduce the heat to let it simmer. Cook for 20 to 25 minutes. This lets the flavors mix well and the quinoa to cook. Taste the soup and adjust the seasoning if needed. To make your soup extra tasty, try adjusting the seasoning. Start with salt and pepper. Taste as you go. You can also add more Italian seasoning for a bolder flavor. If you like it spicy, sprinkle in some crushed red pepper. For the right soup texture, aim for a balance between thick and brothy. If your soup is too thick, add more vegetable broth. If it's too thin, let it simmer longer without a lid. This will help reduce excess liquid. If you want a change from quinoa, use rice or farro. Both grains add a nice chew. You can also try lentils for a protein boost and unique texture. For meat, ground turkey and beef are great, but you can use ground chicken or pork. If you prefer a meatless option, try lentils or plant-based meat. Both options keep the soup hearty and filling. Get creative with toppings! Try adding sour cream or Greek yogurt for creaminess. A sprinkle of fresh herbs like cilantro or chives adds flavor. You can also add avocado slices for a rich touch. Pair your soup with crusty bread or a light salad. A simple mixed greens salad complements the flavors well. For a heartier meal, serve it with garlic bread or cheesy toast. Pro Tips Use Fresh Herbs: Fresh parsley or basil can brighten the flavors of your soup. Add them just before serving to maintain their vibrant taste. Customize the Protein: Feel free to swap ground turkey for chicken, or even plant-based meat alternatives for a vegetarian version. Add Spice: For a kick of heat, consider adding red pepper flakes or diced jalapeños to the mix while cooking. Make it Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the fridge for up to 3 days. {{image_2}} You can make this soup vegetarian by swapping ground meat for plant-based protein. Try using lentils or crumbled tofu. These options add protein while keeping the soup tasty. You can also add more veggies like zucchini, corn, or carrots. This makes the soup heartier and boosts nutrition. Want some heat? Add jalapeños or crushed red pepper flakes to your soup. Start with a little and taste as you go. This way, you control the spice level. You can also add your favorite hot sauce for extra kick. Just a few dashes can bring bold flavors to your bowl. To give your soup a Mexican twist, add black or pinto beans. This makes the soup filling and savory. You can also use taco seasoning for more flavor. If you’re feeling adventurous, try adding curry spices for an Asian-inspired flavor. Using cumin, turmeric, or coriander can change the soup's taste in a delightful way. To store leftover stuffed bell pepper soup, let it cool first. Transfer the soup to an airtight container. Make sure to seal it tightly. You can keep it in the refrigerator for up to four days. This way, you can enjoy a warm bowl later in the week. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove or in the microwave. Stir well to heat evenly. Enjoy your cozy meal! It takes about 45 minutes to cook stuffed bell pepper soup. You spend 15 minutes prepping the ingredients. Then, you cook the soup for about 30 minutes, which includes the simmering time. This soup is quick to make and full of flavor. Yes, you can make this soup ahead of time. It stores well in the fridge for 3 to 4 days. To prep, cook the soup and let it cool. Then, store it in an airtight container. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating. If your soup is too thick, you can add more broth. Start with one cup of vegetable broth and stir well. If it still seems thick, add more broth until you reach the right consistency. You can also add water if you don't have broth. Just make sure to adjust the seasoning to keep the flavor strong. In this post, we explored how to make stuffed bell pepper soup. You learned about key ingredients, like bell peppers and quinoa, and discovered tips to enhance flavor. We also discussed variations, from vegetarian options to international twists, ensuring you can customize the dish. Plus, I shared storage tips to keep your soup fresh. This soup is simple, tasty, and perfect for sharing. Dive in, create your version, and enjoy every hearty spoonful. Happy cooking!

WANT TO SAVE THIS RECIPE?

Looking for a cozy meal that warms the soul? Stuffed Bell Pepper Soup might just be your new favorite dish! Packed with hearty flavors and easy to make, this soup combines ground meat, bell peppers, and quinoa in a savory broth. Whether you’re cooking for family or hosting friends, this recipe promises to impress. Let’s dive into the ingredients and steps to create this comforting bowl of goodness!

Why I Love This Recipe

  1. Healthy and Nutritious: This soup is packed with vegetables and lean protein, making it a wholesome meal option.
  2. Easy to Prepare: With simple ingredients and straightforward steps, this recipe is perfect for a quick weeknight dinner.
  3. Flavorful Comfort: The combination of spices and melted mozzarella creates a deliciously comforting bowl of soup.
  4. Versatile Ingredients: Feel free to customize with your favorite veggies or protein for a personalized touch.

Ingredients

Main Ingredients for Stuffed Bell Pepper Soup

– 4 large bell peppers (any color), diced

– 1 lb ground turkey or beef

– 1 cup quinoa, rinsed

– 1 can (15 oz) diced tomatoes, undrained

– 4 cups vegetable broth

Additional Flavorings and Toppings

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 tsp Italian seasoning

– Salt and pepper to taste

– 1 cup shredded mozzarella cheese (for topping)

– Fresh parsley, chopped (for garnish)

To make a great stuffed bell pepper soup, focus on the ingredients. You need fresh bell peppers for color and crunch. I love using different colors for a vibrant dish. Ground turkey or beef gives the soup heartiness. Quinoa adds texture and is packed with protein. Diced tomatoes bring a juicy, tangy flavor. Vegetable broth forms the soup’s base, making it rich and warm.

Next, sauté a chopped onion and minced garlic. This step builds a great aroma and adds depth. Italian seasoning ties all the flavors together. Salt and pepper boost the taste.

Don’t forget the toppings! Shredded mozzarella becomes melty and delicious on top. Fresh parsley adds a bright finish. This mix of flavors and textures makes each bite of the soup a delight. Enjoy the process of gathering these ingredients; they set the stage for a lovely dish.

Step-by-Step Instructions

Preparing the Base

– Heat olive oil in a large soup pot.

– Sauté onion and garlic until soft.

Start by heating olive oil over medium heat in your pot. This gives the soup a rich base. Add the chopped onion and minced garlic. Cook them for about 3 to 5 minutes. You want them soft and fragrant. This step builds a great flavor for your soup.

Cooking the Meat

– Add ground turkey or beef, cook until browned.

– Drain excess fat if necessary.

Next, add the ground turkey or beef to the pot. Cook it until browned, which should take about 5 to 7 minutes. Break up the meat with a spoon as it cooks. If there’s too much fat, drain it. This keeps your soup light and tasty.

Combining Ingredients

– Stir in diced bell peppers and cook briefly.

– Add quinoa, diced tomatoes, vegetable broth, and seasonings.

– Bring to a boil and then simmer until cooked.

Now, stir in the diced bell peppers. Cook them for about 5 minutes until they start to soften. Then, add quinoa, diced tomatoes (with juice), and vegetable broth. Don’t forget the Italian seasoning, salt, and pepper! Bring the pot to a boil. Cover it and reduce the heat to let it simmer. Cook for 20 to 25 minutes. This lets the flavors mix well and the quinoa to cook. Taste the soup and adjust the seasoning if needed.

Tips & Tricks

Perfecting Your Soup

To make your soup extra tasty, try adjusting the seasoning. Start with salt and pepper. Taste as you go. You can also add more Italian seasoning for a bolder flavor. If you like it spicy, sprinkle in some crushed red pepper.

For the right soup texture, aim for a balance between thick and brothy. If your soup is too thick, add more vegetable broth. If it’s too thin, let it simmer longer without a lid. This will help reduce excess liquid.

Ingredient Modifications

If you want a change from quinoa, use rice or farro. Both grains add a nice chew. You can also try lentils for a protein boost and unique texture.

For meat, ground turkey and beef are great, but you can use ground chicken or pork. If you prefer a meatless option, try lentils or plant-based meat. Both options keep the soup hearty and filling.

Serving Suggestions

Get creative with toppings! Try adding sour cream or Greek yogurt for creaminess. A sprinkle of fresh herbs like cilantro or chives adds flavor. You can also add avocado slices for a rich touch.

Pair your soup with crusty bread or a light salad. A simple mixed greens salad complements the flavors well. For a heartier meal, serve it with garlic bread or cheesy toast.

Pro Tips

  1. Use Fresh Herbs: Fresh parsley or basil can brighten the flavors of your soup. Add them just before serving to maintain their vibrant taste.
  2. Customize the Protein: Feel free to swap ground turkey for chicken, or even plant-based meat alternatives for a vegetarian version.
  3. Add Spice: For a kick of heat, consider adding red pepper flakes or diced jalapeños to the mix while cooking.
  4. Make it Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the fridge for up to 3 days.

Variations

Vegetarian Stuffed Bell Pepper Soup

You can make this soup vegetarian by swapping ground meat for plant-based protein. Try using lentils or crumbled tofu. These options add protein while keeping the soup tasty. You can also add more veggies like zucchini, corn, or carrots. This makes the soup heartier and boosts nutrition.

Spicy Stuffed Bell Pepper Soup

Want some heat? Add jalapeños or crushed red pepper flakes to your soup. Start with a little and taste as you go. This way, you control the spice level. You can also add your favorite hot sauce for extra kick. Just a few dashes can bring bold flavors to your bowl.

International Twists

To give your soup a Mexican twist, add black or pinto beans. This makes the soup filling and savory. You can also use taco seasoning for more flavor. If you’re feeling adventurous, try adding curry spices for an Asian-inspired flavor. Using cumin, turmeric, or coriander can change the soup’s taste in a delightful way.

Storage Info

Refrigerating the Soup

To store leftover stuffed bell pepper soup, let it cool first. Transfer the soup to an airtight container. Make sure to seal it tightly. You can keep it in the refrigerator for up to four days. This way, you can enjoy a warm bowl later in the week.

Freezing Instructions

If you want to freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove or in the microwave. Stir well to heat evenly. Enjoy your cozy meal!

FAQs

How long does it take to cook stuffed bell pepper soup?

It takes about 45 minutes to cook stuffed bell pepper soup. You spend 15 minutes prepping the ingredients. Then, you cook the soup for about 30 minutes, which includes the simmering time. This soup is quick to make and full of flavor.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time. It stores well in the fridge for 3 to 4 days. To prep, cook the soup and let it cool. Then, store it in an airtight container. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating.

What to do if the soup is too thick?

If your soup is too thick, you can add more broth. Start with one cup of vegetable broth and stir well. If it still seems thick, add more broth until you reach the right consistency. You can also add water if you don’t have broth. Just make sure to adjust the seasoning to keep the flavor strong.

In this post, we explored how to make stuffed bell pepper soup. You learned about key ingredients, like bell peppers and quinoa, and discovered tips to enhance flavor. We also discussed variations, from vegetarian options to international twists, ensuring you can customize the dish. Plus, I shared storage tips to keep your soup fresh. This soup is simple, tasty, and perfect for sharing. Dive in, create your version, and enjoy every hearty spoonful. Happy cookin

- 4 large bell peppers (any color), diced - 1 lb ground turkey or beef - 1 cup quinoa, rinsed - 1 can (15 oz) diced tomatoes, undrained - 4 cups vegetable broth - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tsp Italian seasoning - Salt and pepper to taste - 1 cup shredded mozzarella cheese (for topping) - Fresh parsley, chopped (for garnish) To make a great stuffed bell pepper soup, focus on the ingredients. You need fresh bell peppers for color and crunch. I love using different colors for a vibrant dish. Ground turkey or beef gives the soup heartiness. Quinoa adds texture and is packed with protein. Diced tomatoes bring a juicy, tangy flavor. Vegetable broth forms the soup's base, making it rich and warm. Next, sauté a chopped onion and minced garlic. This step builds a great aroma and adds depth. Italian seasoning ties all the flavors together. Salt and pepper boost the taste. Don’t forget the toppings! Shredded mozzarella becomes melty and delicious on top. Fresh parsley adds a bright finish. This mix of flavors and textures makes each bite of the soup a delight. Enjoy the process of gathering these ingredients; they set the stage for a lovely dish. {{ingredient_image_1}} - Heat olive oil in a large soup pot. - Sauté onion and garlic until soft. Start by heating olive oil over medium heat in your pot. This gives the soup a rich base. Add the chopped onion and minced garlic. Cook them for about 3 to 5 minutes. You want them soft and fragrant. This step builds a great flavor for your soup. - Add ground turkey or beef, cook until browned. - Drain excess fat if necessary. Next, add the ground turkey or beef to the pot. Cook it until browned, which should take about 5 to 7 minutes. Break up the meat with a spoon as it cooks. If there’s too much fat, drain it. This keeps your soup light and tasty. - Stir in diced bell peppers and cook briefly. - Add quinoa, diced tomatoes, vegetable broth, and seasonings. - Bring to a boil and then simmer until cooked. Now, stir in the diced bell peppers. Cook them for about 5 minutes until they start to soften. Then, add quinoa, diced tomatoes (with juice), and vegetable broth. Don’t forget the Italian seasoning, salt, and pepper! Bring the pot to a boil. Cover it and reduce the heat to let it simmer. Cook for 20 to 25 minutes. This lets the flavors mix well and the quinoa to cook. Taste the soup and adjust the seasoning if needed. To make your soup extra tasty, try adjusting the seasoning. Start with salt and pepper. Taste as you go. You can also add more Italian seasoning for a bolder flavor. If you like it spicy, sprinkle in some crushed red pepper. For the right soup texture, aim for a balance between thick and brothy. If your soup is too thick, add more vegetable broth. If it's too thin, let it simmer longer without a lid. This will help reduce excess liquid. If you want a change from quinoa, use rice or farro. Both grains add a nice chew. You can also try lentils for a protein boost and unique texture. For meat, ground turkey and beef are great, but you can use ground chicken or pork. If you prefer a meatless option, try lentils or plant-based meat. Both options keep the soup hearty and filling. Get creative with toppings! Try adding sour cream or Greek yogurt for creaminess. A sprinkle of fresh herbs like cilantro or chives adds flavor. You can also add avocado slices for a rich touch. Pair your soup with crusty bread or a light salad. A simple mixed greens salad complements the flavors well. For a heartier meal, serve it with garlic bread or cheesy toast. Pro Tips Use Fresh Herbs: Fresh parsley or basil can brighten the flavors of your soup. Add them just before serving to maintain their vibrant taste. Customize the Protein: Feel free to swap ground turkey for chicken, or even plant-based meat alternatives for a vegetarian version. Add Spice: For a kick of heat, consider adding red pepper flakes or diced jalapeños to the mix while cooking. Make it Ahead: This soup tastes even better the next day! Prepare it in advance and store it in the fridge for up to 3 days. {{image_2}} You can make this soup vegetarian by swapping ground meat for plant-based protein. Try using lentils or crumbled tofu. These options add protein while keeping the soup tasty. You can also add more veggies like zucchini, corn, or carrots. This makes the soup heartier and boosts nutrition. Want some heat? Add jalapeños or crushed red pepper flakes to your soup. Start with a little and taste as you go. This way, you control the spice level. You can also add your favorite hot sauce for extra kick. Just a few dashes can bring bold flavors to your bowl. To give your soup a Mexican twist, add black or pinto beans. This makes the soup filling and savory. You can also use taco seasoning for more flavor. If you’re feeling adventurous, try adding curry spices for an Asian-inspired flavor. Using cumin, turmeric, or coriander can change the soup's taste in a delightful way. To store leftover stuffed bell pepper soup, let it cool first. Transfer the soup to an airtight container. Make sure to seal it tightly. You can keep it in the refrigerator for up to four days. This way, you can enjoy a warm bowl later in the week. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. To reheat, warm it on the stove or in the microwave. Stir well to heat evenly. Enjoy your cozy meal! It takes about 45 minutes to cook stuffed bell pepper soup. You spend 15 minutes prepping the ingredients. Then, you cook the soup for about 30 minutes, which includes the simmering time. This soup is quick to make and full of flavor. Yes, you can make this soup ahead of time. It stores well in the fridge for 3 to 4 days. To prep, cook the soup and let it cool. Then, store it in an airtight container. You can also freeze it for up to 3 months. Just thaw it overnight in the fridge before reheating. If your soup is too thick, you can add more broth. Start with one cup of vegetable broth and stir well. If it still seems thick, add more broth until you reach the right consistency. You can also add water if you don't have broth. Just make sure to adjust the seasoning to keep the flavor strong. In this post, we explored how to make stuffed bell pepper soup. You learned about key ingredients, like bell peppers and quinoa, and discovered tips to enhance flavor. We also discussed variations, from vegetarian options to international twists, ensuring you can customize the dish. Plus, I shared storage tips to keep your soup fresh. This soup is simple, tasty, and perfect for sharing. Dive in, create your version, and enjoy every hearty spoonful. Happy cooking!

Stuffed Bell Pepper Soup

A hearty and flavorful soup made with ground turkey or beef, quinoa, and bell peppers.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 large bell peppers (any color), diced
  • 1 lb ground turkey or beef
  • 1 cup quinoa, rinsed
  • 1 can (15 oz) diced tomatoes, undrained
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • to taste salt and pepper
  • 1 cup shredded mozzarella cheese (for topping)
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • In a large soup pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until soft and fragrant, about 3-5 minutes.
  • Add the ground turkey (or beef) to the pot. Cook until browned, breaking it up with a spoon, approximately 5-7 minutes. Drain excess fat if necessary.
  • Stir in the diced bell peppers and cook for another 5 minutes until they start to soften.
  • Add the quinoa, diced tomatoes (with juice), vegetable broth, Italian seasoning, salt, and pepper. Bring to a boil, then reduce the heat and simmer, covered, for about 20-25 minutes, or until the quinoa is cooked through and the bell peppers are tender.
  • Taste and adjust the seasoning if needed.
  • Serve the soup hot in bowls, topped with shredded mozzarella cheese and garnished with fresh parsley.

Notes

Feel free to customize the vegetables and seasonings to your taste.
Keyword bell peppers, comfort food, ground turkey, quinoa, soup

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