If you’re on the lookout for a comforting yet nutritious dish that will warm you from the inside out, this Hearty Quinoa Stuffed Pepper Soup is just what you need. Packed with protein-rich quinoa, lean ground turkey, and a colorful medley of bell peppers, this one-pot wonder is both satisfying and nourishing. Perfect for busy weeknights, it offers robust flavors without complicated steps. Let’s dive into what makes this soup a must-try for your weekly menu.

Why You’ll Love This Recipe

High in Protein: The combination of quinoa and lean ground turkey ensures a hearty dose of protein to keep you energized.
Nutrient-Rich: Bell peppers and quinoa bring a powerhouse of vitamins, minerals, and antioxidants.
Simple and One-Pot: Minimal cleanup means more time to relax after a wholesome meal.
Customizable: You can easily swap out the turkey for a plant-based protein or use vegetable broth to make it vegetarian-friendly.

Ingredients You’ll Need

1 pound ground turkey (lean): Provides a tender and flavorful base.
1 tablespoon olive oil: For sautéing and adding healthy fats.
1 small onion, chopped: Adds aromatic depth.
2 cloves garlic, minced: Infuses a robust garlic flavor.
1 teaspoon smoked paprika: Brings a subtle smokiness.
1 teaspoon ground cumin: Adds warmth and earthy tones.
1 teaspoon dried oregano: Enhances the savory profile.
1 cup quinoa, rinsed: The star grain of the dish, packed with protein and texture.
4 cups chicken or vegetable broth: Choose your preference for the base.
1 can (14.5 oz) diced tomatoes: For tangy sweetness.
1 red bell pepper, chopped: Adds color and crunch.
1 green bell pepper, chopped: Complements the red with a fresh bite.
Salt and pepper to taste: Essential for balancing flavors.
2 tablespoons fresh parsley, chopped (optional): For a hint of brightness.
1 tablespoon lime juice (optional): Adds a zesty finish.

How to Make Hearty Quinoa Stuffed Pepper Soup

Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until it becomes translucent.
Add Spices and Garlic: Stir in the minced garlic, smoked paprika, cumin, and oregano. Cook for another minute until the spices are fragrant.
Cook the Turkey: Add the ground turkey, breaking it up with a spoon as it browns. Continue cooking until the meat is no longer pink.
Incorporate the Quinoa and Broth: Rinse the quinoa under cold water and add it to the pot, followed by the chicken or vegetable broth and diced tomatoes. Bring the mixture to a boil.
Add the Bell Peppers: Reduce the heat to a simmer and stir in the chopped red and green bell peppers. Cover and cook for about 20 minutes, or until the quinoa is tender and the flavors have melded.
Season and Serve: Season with salt and pepper to taste. If using, stir in fresh parsley and lime juice for an added burst of flavor. Serve hot and garnish with extra parsley if desired.

Tips for the Best Soup

Rinse Your Quinoa: This step helps remove its natural coating (saponin) that can make it taste bitter.
Make It Spicier: Add a pinch of chili flakes or diced jalapeños if you like a kick.
Bulk It Up: Feel free to throw in extra vegetables like zucchini or spinach for added nutrition.

Final Thoughts

Hearty, filling, and loaded with vibrant flavors, this Quinoa Stuffed Pepper Soup is bound to become a new staple in your household. Whether you’re seeking a healthy option for meal prep or a comforting bowl after a long day, this recipe delivers on all fronts. Don’t forget to pair it with some crusty bread or a side salad for a complete meal!

Try it out and let the warm, cozy flavors speak for themselves!

Hearty Quinoa Stuffed Pepper Soup

Author: Alice

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Description

Looking for a comforting and nutritious soup? This Hearty Quinoa Stuffed Pepper Soup is loaded with protein-packed quinoa, lean ground turkey, and vibrant bell peppers. It’s an easy one-pot meal that’s perfect for any weeknight dinner.

Ingredients

– 1 pound ground turkey, lean
– 1 tablespoon olive oil
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1 cup quinoa, rinsed
– 4 cups chicken or vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 red bell pepper, chopped
– 1 green bell pepper, chopped
– Salt and pepper to taste
– 2 tablespoons fresh parsley, chopped (optional)
– 1 tablespoon lime juice (optional)

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
2. Stir in the minced garlic, smoked paprika, cumin, and oregano, cooking for another minute until fragrant.
3. Add the ground turkey to the pot, breaking it up with a spoon as it browns. Cook until no longer pink.
4. Rinse the quinoa under cold water and add it to the pot along with the chicken or vegetable broth and diced tomatoes. Bring the mixture to a boil.
5. Reduce the heat to a simmer and add the chopped red and green bell peppers. Cover the pot and cook for 20 minutes, or until the quinoa is fully cooked and the flavors have melded together.
6. Season the soup with salt and pepper to taste. Stir in fresh parsley and lime juice if using, to enhance the flavor.
7. Serve hot, garnished with additional parsley if desired.

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