Zesty Bell Pepper Soup with Quinoa & Spinach Stuffing
Vegetarian, Gluten-Free, Low-Carb · Soup
30 min
Cook time
4
Servings
200
Calories
6
Steps
- Prep the bell peppers: Cut the tops off of 4 large bell peppers and remove the seeds. Set aside the peppers and finely chop the tops for later use.
- Prepare stuffing mixture: In a bowl, mix 1 cup cooked quinoa, 1 cup chopped spinach, 1/2 cup finely chopped red onions, 1 clove minced garlic, 1 teaspoon cumin, salt, and pepper to taste.
- Stuff the peppers: Fill each bell pepper with the quinoa mixture and set them in a large soup pot.
- Make the soup base: Add 2 cups vegetable broth, 1 can diced tomatoes, and the reserved chopped pepper tops to the pot. Season with salt, pepper, and a pinch of red pepper flakes for extra heat.
- Cook the soup: Bring the mixture to a boil, then reduce heat and let simmer for about 20 minutes, or until the peppers are tender and the flavors meld.
- Serve: Carefully remove the stuffed peppers, ladle the soup into bowls, and serve each with a stuffed pepper in the center.
Recipes are for general inspiration and may not fit every dietary need. Consult a professional for medical or allergy-related guidance.
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