Turkey Stuffed Pepper Soup

I found this Stuffed Pepper Soup recipe on Pinterest and given that it was a weekend and it seemed pretty baby feeding/time management friendly I gave it a shot-figured I can't go wrong turning one of our favorite meals into a soup!! It was absolutely delicious!! The original  recipe is from Cooking Classy, which is a new site to me.  There are some fantastic looking recipes on there that I cannot wait to try!!  I tweaked the recipe just a bit to suit our needs, substituting ground turkey for ground beef, and a couple of other minor changes.  I also tend to add water to most of my soups, as I like them to have a lot of liquid.  I have found that as long as I add it prior to the simmering process, the soups turns out just as flavorful and never tastes watered down or bland.

The following is the recipe I used to make the Stuffed Pepper Soup, with the original being available here on Cooking Classy.


Ingredients:
1 lb ground turkey, 93% lean

2 Tbsp olive oil, divided

1 small yellow onion, chopped

1 red bell pepper chopped

1 green bell pepper, chopped 

2 cloves garlic, minced

2 (14.5 oz) cans petite diced tomatoes (I use products that state No Salt Added, or Low Sodium as much as possible for all canned goods)

1 (15 oz) can tomato sauce

1 (14.5) can beef broth

2 cups water

1/2 tsp dried basil

1/4 tsp dried oregano
Freshly ground black pepper

Parmesan cheese for topping finished soup

2 cups cooked white long grain rice (cook as directed)

 

Directions:

 

1)  In a large Dutch oven heat 1 Tbsp olive oil over medium heat.

 

2) Add turkey and cook 5-7 minutes, stirring occasionally, until browned.  Remove turkey from pot and set aside.

 

3) Heat remaining olive oil.  Add onions, red bell pepper, green bell pepper and sauté 3 minutes. Add garlic and sauté 30 seconds longer.

 

4) Add diced tomatoes, tomato sauce, beef broth, water, basil, oregano and cooked turkey.  Season with black pepper to taste.  (With all of the canned goods in this soup, I did not add any salt and it was still quite flavorful)

 

5) Bring just to a boil, then reduce heat to low.  Cover and simmer 30 minutes, stirring occasionally. 

 

6) Serve over cooked rice and Enjoy!  I was restaurant fancy and used an ice cream scooper to put the cooked rice in the bowl, then poured the soup over it.  Needless to say, my husband was pretty impressed :-)

 

*Next time I will probably try brown rice, just to make it a bit healthier, but white was all I had on hand this time.