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High Protein Stuffed Pepper Soup

A warm and cozy soup made with bell peppers, ground turkey or chicken, and beans for a hearty and protein-rich meal.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large bell peppers, diced
  • 1 pound ground turkey or chicken Can substitute with ground beef or sausage.
  • 1 can diced tomatoes
  • 1 can black beans, rinsed and drained
  • 1 cup corn
  • 4 cups chicken broth Vegetable broth can also be used.
Spices
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • to taste Salt and pepper
Optional Toppings
  • shredded cheese Use your favorite type.
  • sour cream
  • green onions Chopped.

Method
 

Cooking
  1. In a large pot or slow cooker, brown the ground turkey or chicken. If using an instant pot, use the sauté function instead.
  2. Add the diced bell peppers, diced tomatoes, black beans, corn, chicken broth, garlic powder, onion powder, paprika, salt, and pepper to the pot.
  3. If using a slow cooker, cook on low for 6-8 hours. For the instant pot, secure the lid and cook on high pressure for 10 minutes, then do a quick release. If using the stove, simmer for 30-40 minutes until the peppers are tender.
Serving
  1. Serve hot, topping with shredded cheese, sour cream, and green onions if desired.

Notes

The soup is great for meal prep. It stores well in the fridge for 3-4 days and can be frozen for up to 3 months. For a vegetarian variant, substitute meat with quinoa and add more beans.