Bell peppers, chopped tomatoes and lean ground turkey are simmered in sauce with onions and garlic, then topped with brown rice – everything you love about stuffed peppers, in a soup!
I love soup weather – and the convenience of a making a big pot of soup that can serve as several meals. I first tried this recipe back in 2011 and it's been a huge hit with everyone, including both of my kids – they just loved it! I decided to make a pot this weekend and I also froze a few for later.
This is a hearty bowl of soup that will fill you up and warm you on a chillynight. I guess you can call this a lazy stuffed pepper because it tastes just like a stuffed pepper without all the extra work. Topped with brown rice it's a satisfying meal. Heck, if you wanted you could even make this with ground turkey, and top it with shredded cheese. Have fun with this one!
Stuffed Pepper Soup Ingredients:
1 lb lean ground turkey
2 Tbsp olive oil, divided
Salt and freshly ground black pepper
1 small yellow onion chopped (1 cup)
2 cups chopped green bell pepper
2 cloves garlic, minced
1 (32 oz) can petite diced tomatoes
1 (32 oz) can tomato sauce
1/2 Tbsp chopped fresh parsley, plus more for garnish
1/2 tsp dried basil
1/4 tsp dried oregano
1 cup uncooked long grain white or brown rice (I've tried and like both)
Cheddar or mozzarella cheese, for serving (optional)
In a large pot or dutch oven, brown ground turkey on high heat and season with salt. Drain fat if any, reduce heat to medium-low, then add peppers, onions and garlic. Cook about 5 minutes on low heat.
Add tomatoes, tomato sauce, and seasoning. Cover and simmer on low heat for 30 minutes. Add cooked brown rice and simmer for another 10 minutes. Serve and Enjoy!
Makes about 9 1/2 cups.
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