The easiest way to eat your veggies is by hiding them in a delicious soup. This one starts with a base of onion, garlic and chili powder and adds in some crushed tomatoes and broth. Chopped bell peppers are added to the pot, along with cooked rice, corn kernels and cilantro for extra flavor. The soup is finished by spooning this mixture into each pepper half before covering it all with more broth and simmering until the peppers are tender. A topping of sour cream, cream cheese and heavy cream will make this soup even better—and allow you to hide even more veggie goodness inside!
Start with a base of onion, garlic and chili powder.
First, you’ll need to start with a base of onion, garlic and chili powder. The chili powder is a blend of chilies, herbs and spices that can be used to add spice without adding too much heat. It’s also great for adding flavor!
Add in some crushed tomatoes and broth.
Add in some crushed tomatoes and broth.
Crushed tomatoes are less expensive than diced, and they can be used in place of any type of broth you have on hand. Broth is a good way to add flavor to the soup, so if you don’t have any chicken or vegetable stock on hand, try adding water instead!
Chop up bell peppers and add them to the pot.
Now that you have the rice cooked, it’s time to add the bell peppers. Chop them up into chunks that are about the same size as your cooked rice. If you don’t have any bell peppers on hand, feel free to use other vegetables like zucchini or carrots!
Stir together some cooked rice, corn kernels and cilantro, then spoon that mixture into each pepper half.
Stir together some cooked rice, corn kernels and cilantro, then spoon that mixture into each pepper half.
In a large pot over medium-high heat, combine the broth, beans and tomatoes with their juices. Bring to a simmer and simmer for 10 minutes until flavors are blended. Stir in lime juice; season with salt and pepper if needed (I didn’t need any). Top each serving with sliced avocado if desired!
Cover it all with more broth and simmer until the peppers are tender.
Now it’s time to add more broth and let the soup simmer for 15 minutes, or until your peppers are tender. Add more broth if needed; you want the liquid level to be just below where it would be when you’re ready to serve the soup, so that there is enough room for it to bubble up as it cooks.
Mix together sour cream, cream cheese and heavy cream for a topping that will knock your socks off.
- Mix together sour cream, cream cheese and heavy cream for a topping that will knock your socks off.
- Combine all the ingredients in a bowl and mix until smooth. If you want to be fancy, use an electric mixer on low speed or just keep at it with a spatula until it’s well combined.
- Add this mixture to your soup right before serving so that it doesn’t melt into the soup too much.
This recipe is super easy and flavorful!
This recipe is super easy, flavorful and uses simple ingredients. It can be made in under 30 minutes and is great for leftover turkey!
You can also make this recipe ahead of time and reheated when needed. Just store in an airtight container in the refrigerator until you are ready to reheat it on the stovetop or in the microwave (just add a bit more broth if needed).
Conclusion
I hope you enjoyed this recipe, and I encourage you to try it out for yourself. It’s a great way to use up those leftover peppers from your garden, but even if they aren’t in season right now they should still taste amazing!
