Healthy Grilled Stuffed Pepper Soup Recipe

Ingredients

• 4 large bell peppers (red, yellow, or green)
• 1 cup cooked quinoa or brown rice
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn (fresh or frozen)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 can (14.5 oz) diced tomatoes, no added sugar
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat your grill or oven to medium-high heat (about 400°F/200°C).
2. Cut the tops off the bell peppers and remove the seeds. Brush them lightly with olive oil and season with salt and pepper.
3. Grill the peppers for about 5-7 minutes until they are slightly charred and tender. Remove from heat and set aside.
4. In a large pot, heat a splash of olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent (about 3-4 minutes).
5. Add the cooked quinoa, black beans, corn, diced tomatoes, vegetable broth, cumin, and smoked paprika to the pot. Stir well and bring to a simmer.
6. Chop the grilled peppers into bite-sized pieces and add them to the soup. Let it simmer for another 10-15 minutes to allow the flavors to meld.
7. Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh cilantro if desired.