Stuffed Pepper Soup
Stuffed pepper soup is a delicious healthy one-pot meal filled with rice, ground turkey, bell peppers, and broth to create a filling soup recipe that tastes like stuffed peppers. Make a pot on Sunday for the week or freeze it for lunches and dinners later.
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Servings: 6 people
Calories: 180kcal
Equipment
- 5 1/2 quart dutch oven or soup pot
Ingredients
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups chopped bell pepper any color (about 2 medium)
- 1 quart beef stock
- 1 15-ounce tomato sauce
- 1 15-ounce diced tomatoes
- ¼ cup minute brown rice
Instructions
- Heat the olive oil in a dutch oven, or large soup pot, and cook turkey until it is no longer pink.
- Stir in the onion powder, garlic powder, Italian seasoning, salt, pepper, and Worchestire sauce.
- Add in the bell peppers and cook for about 2-3 minutes.
- Pour in the beef stock, tomato sauce, and diced tomatoes. Bring to a boil and then simmer for 25-30 minutes.
- Stir in rice and cook until rice is cooked and peppers are tender, about 10 minutes.
Notes
Storage tips
After the soup is cooled, pour it into glass bowls or containers and refrigerate for up to 5 days. I like using these 2-cup glass pyrex bowls for portion control. You can also freeze this stuffed pepper soup. After it cools, pour it into plastic or glass storage containers and freeze. Make sure to leave about an inch from the top for expansion. Or you can freeze into 1-cup blocks using these silicone trays (Souper Cubes). If you want more tips and tricks, then read my tutorial on how to freeze soup.Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 16g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 43mg | Sodium: 500mg | Fiber: 3g | Sugar: 6g