Stuffed Pepper Soup

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I am a LARGE fan of stuffed red peppers, but they can be a pain in the butt to make...enter: STUFFED PEPPER SOUP!! This is so easy, super flavorful, and healthy. Perfect for lunches at work, a cozy dinner, or even a hearty winter snack! 

Here's what you'll need: 

  • 2 Tbsp olive oil 

  • 1 yellow onion, finely chopped  

  • 2 garlic cloves, minced 

  • 2 red bell peppers, diced into bite-sized pieces 

  • 2 large carrots, peeled and cubed 

  • 1 large (28oz) can of diced tomatoes 

  • 2 Tbsp tomato paste (buy a tube it’ll make your life a lot easier) 

  • 3-4 cups of broth (depending on how much liquid you like) 

  • 1 tsp chipotle or cayenne powder 

  • Salt and pepper to taste 

  • 2 cups rice of choice, cooked (I used a @wholefoods blend of lentils/rice/other grains) 

How to make the soup: 

In a large pot, heat up the olive oil over medium heat. Add in yellow onion and cook until translucent and softened. Add in garlic, bell pepper, and carrot. Cook for five minutes until softened and then add the diced tomato, tomato paste, chipotle/cayenne powder, and broth. Reduce to a low-medium heat and let cook for 20 minutes. Test veggies to make sure they’re softened / cooked through, then add the pre-cooked rice and stir! Add salt and pepper to taste and serve. 

Optional add-ins (add when putting in rice): can of rinsed black beans, can of rinsed chickpeas, few Tbsp of hemp seeds or another protein! I’ve also made this with pre-cooked ground turkey and it’s delicious as well. 

Note: I cook my rice separately so all the liquid doesn’t get soaked up by the rice - totally your preference! 

Annie Muske