The Millennial Chef

Stuffed Pepper Soup


Avocado oil (or any oil of your choice)

2 lbs ground turkey (or any ground meat you prefer)

3 bell peppers, chopped

1 jalapeno, minced

1 shallot, minced

2 cloves of garlic, minced

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon coriander

1/4 teaspoon cayenne

2 15 oz cans of chick peas, rinsed and drained

1.5 cups of your favorite jarred salsa

2 10oz cans of tomato soup

2 cups of spinach

1 tablespoon of brown sugar

2 teaspoons of Worcestershire

4-6 cups of low sodium chicken stock (depending on the consistency you like)

Salt and pepper, to taste

Toppings: cheddar cheese, Greek yogurt and green onions (or chives)

Serving Size- 6

Approximate time to make- 45 minutes


  1. Take out a large pot or dutch oven and add 1 teaspoon of oil. Bring to a medium heat and then add the ground turkey. Break it up with a wooden spoon and then season with 1/2 teaspoon of salt, pepper, and chili powder. Cook until it's no longer pink inside. Drain the fat and set the meat aside. In the same pot, add 1 teaspoon more of avocado oil and then add the bell peppers, jalapeno, shallot, and garlic. Cook until softened and then add the meat back in. Season with the remainder of the spices. Next, add the chick peas, salsa, tomato soup, and 4 cups of chicken stock. Bring up to a boil, then add 1/2 cup of quinoa, and bring down to a simmer and cook for 30 minutes.
  2. Once the soup has been simmering for 30 minutes, add in the brown sugar, Worcestershire, and spinach and mix. Taste for seasonings here and adjust accordingly. If you like your soup to be a bit more brothy, add the remaining two cups of chicken stock, otherwise it'll be a thicker soup.
  3. To serve, ladle the soup into big bowls and top with cheese, Greek yogurt and green onions!

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