Stuffed Pepper Soup (Edit recipe)

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This soup-stew has all of the yummiest ingredients often included in stuffed pepper recipes, but in an easier, more freezer-friendly form!

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PREP TIME

25 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 6-8

Ingredients

5 cloves Garlic, minced
3 Tbsp Monk Fruit Sweetener (Norbu), Sub coconut sugar
1 Tbsp Molasses
2 tsp Salt, plus more to taste (also feel free to start with less)
.5 tsp Black Pepper
1 tsp Paprika
1 tsp Onion Powder
.5 tsp Garlic Powder
1 tsp dried Oregano
6 oz Tomato Paste
3 Tbsp Extra Virgin Olive Oil
1 lb Ground Turkey, (I suggest a mixture of light and dark meat, not the very lean kind)
1 Red Bell Pepper, diced into 1/2" pieces
1 Yellow Bell Pepper, diced into 1/2" pieces
1 Vidalia Onion, sweet, diced into 1/4" pieces
2 Jalapeño, de-seeded & diced into 1/4" pieces
28 oz Diced Tomatoes, low sodium or no salt added
64 oz free range, organic Chicken Stock, low sodium
1.25 cups Basmati Rice, rinsed (use 1 cup for a slightly less-thick soup)

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Process

Cook Mode

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

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
Sugar Alcohol:	0 g
Calculated for total recipe.