Stuffed Bell Pepper Soup is the perfect Autumn soup!

It’s colorful, flavorful, and hearty enough to have you coming back for seconds!  This recipe is super easy, gluten-free, and you can even leave out the ground turkey for a Vegan friendly option.  (Rylie will thank me!)  I am all about Saturdays being easy and soup just seems to help accomplish that 🙂 Enjoy!

Ingredients

4 Bell Peppers – diced

1 onion – diced

2 cloves of garlic

1 quart of Vegetable Broth

1 cup of Baby Spinach

2 cups of Quinoa

2 tbsp Italian Seasoning

1 tbsp Olive Oil

1 can of rotel and 1 can of water

Directions

Cook you quinoa and set it aside, (you can use the easy option like me and used pre-cooked.)  Saute the onion in olive oil.  Add garlic and Italian seasoning, stir and cook for a couple of minutes.  Add in your can of Ro-tel, can of water, cover and cook for 10 minutes.  Add bell peppers and veggie broth and bring to a low simmer, cover and cook for 15 minutes or until peppers are tender.  Add in your quinoa and spinach, stir and cook for 5 minutes.  Season with salt and pepper to taste.

Garnish it Girl!

Garnish with fresh parsley and some grated fresh parmesan!