Recipe: Ground Turkey Stuffed Pepper Soup

Ground turkey stuffed pepper soup offers a delightful blend of convenience and nutrition, making it an ideal meal for busy weeknights. This one-pot dish combines the hearty flavors of bell peppers, tomatoes, and seasonings with lean ground turkey, providing a rich source of protein packed with vitamins A and C from the peppers, along with fiber from added vegetables and grain. This soup not only satisfies hunger but also supports a balanced diet.

Prep Time

10 minutes

Cook Time

50 minutes

Makes

4 servings

Ingredients

3 tablespoons olive oil

1 small yellow onion, diced

1 green bell pepper, diced

1 yellow bell pepper, diced

1 (14.5 ounce) can diced roasted tomatoes

1 pound 93% ground turkey

3 tablespoons tomato paste

4 cups low-sodium beef stock

2 teaspoons dried oregano

2 teaspoons dried basil

2 teaspoons garlic powder

1/4 to1/2 teaspoons black pepper

Pinch salt

1/2 cup jasmine rice, uncooked

Preparation

Preheat a Dutch oven over medium heat and add olive oil.
Add diced onions and bell peppers and cook until they start to soften. Mix in the canned tomato and cook for a few more minutes.
Move vegetables over to the side and add ground turkey to the pan. Break it apart with a spoon, cover the pot with a lid, and cook until the turkey is mostly browned.
Mix in tomato paste into the pot and then pour in the beef stock.
Season with oregano, basil, garlic powder, salt, and pepper. Mix well and lower the heat to low. Close the lid but leave a small crack for the heat to escape. Cook for about 20 minutes.
Mix in rice, close the lid completely and cook until the rice is done.
Serve right away.
Store leftovers in an air-tight container for 3 to 4 days or freeze leftovers for up to 3 months. To thaw, put the soup in the refrigerator overnight to slowly defrost.