Stuffed Pepper Soup
This soup-stew has all of the yummiest ingredients often included in stuffed pepper recipes, but in an easier, more freezer-friendly form!
PREP TIME
25 minutes
COOK TIME
45 minutes
INGREDIENTS
19
Serves: 6-8
Ingredients
- 5 cloves5 cloves5 cloves Garlic, minced
- 3 Tbsp3 Tbsp3 Tbsp Monk Fruit Sweetener (Norbu), Sub coconut sugar
- 1 Tbsp1 Tbsp1 Tbsp Molasses
- 2 tsp2 tsp2 tsp Salt, plus more to taste (also feel free to start with less)
- .5 tsp.5 tsp.5 tsp Black Pepper
- 1 tsp1 tsp1 tsp Paprika
- 1 tsp1 tsp1 tsp Onion Powder
- .5 tsp.5 tsp.5 tsp Garlic Powder
- 1 tsp1 tsp1 tsp dried Oregano
- 6 oz6 oz6 oz Tomato Paste
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 1 lb1 lb1 lb Ground Turkey, (I suggest a mixture of light and dark meat, not the very lean kind)
- 111 Red Bell Pepper, diced into 1/2" pieces
- 111 Yellow Bell Pepper, diced into 1/2" pieces
- 111 Vidalia Onion, sweet, diced into 1/4" pieces
- 222 Jalapeño, de-seeded & diced into 1/4" pieces
- 28 oz28 oz28 oz Diced Tomatoes, low sodium or no salt added
- 64 oz64 oz64 oz free range, organic Chicken Stock, low sodium
- 1.25 cups1.25 cups1.25 cups Basmati Rice, rinsed (use 1 cup for a slightly less-thick soup)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a small mixing bowl, combine minced garlic, monkfruit, molasses, salt, pepper, paprika, onion powder, garlic powder, oregano and tomato paste. Stir to incorporate and set aside.
- Heat a large soup/stock pot to medium-high heat and add 2 tablespoons olive oil. When oil moves quickly around the, add turkey. Cook, breaking up turkey with a firm spatula or wooden spoon, until it has golden-brown edges and is sticking to the pan. Add a splash of water and scrape up brown bits from the pan, then repeat this sticking/deglazing process once more, with the goal of getting caramelization on a lot of our turkey! This should all take about 12-15 minutes.
- After the second deglazing & the brown bits are all scraped up/mixed into the turkey, add turkey to a heat-proof bowl and set aside. Turn heat down to medium and add remaining tablespoon olive oil, then diced peppers, onion and jalapenos and cook, stirring every minute or two, until veggies are softened and translucent, approximately 8-10 minutes. Add garlic/spice/paste mixture and cook, stirring constantly, 1 minute.
- Add turkey back to the pot, the diced tomatoes, stock and rice. Stir to mix everything together. Bring soup to a simmer and simmer 25-30 minutes, uncovered, stirring every 5 minutes or so to prevent sticking, until rice is fully cooked and soup has thickened considerably. Taste for more salt and add accordingly.
- I like to serve this soup with a dollop of sour cream or greek yogurt stirred as well with some fresh herbs sprinkled on top! Leftover soup will keep tightly sealed in the fridge up to 5 days if the meat was fresh upon purchase, or frozen 4-6 months.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Gluten Free Nut Free Shellfish Free Soups| This is our estimate based on online research. | |
| Calories: | 344 |
| Fat: | 10 g |
| Carbohydrates: | 30 g |
| Protein: | 32 g |
| Cholesterol: | 57 g |
| Sodium: | 1391 mg |
| Fiber: | 5 g |
| Sugars: | 14 g |
| Calculated for total recipe. | |
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