Stuffed pepper soup with ground turkey
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 big bell peppers, diced (I used one green and one red) 3 cloves garlic, minced 2 teaspoon Italian seasoning, crushed between fingertips fresh black pepper 1 pounds lean ground turkey 1 can (14.5 ounces) petite diced tomatoes 32 ounces low-sodium beef or chicken broth or a mix (I used chicken) 1 tsp. Worcestershire sauce 2 bay leaf 1/2 tsp. chipotle seasoning 2 cups cooked brown or white rice1 + 1/2 cups shredded sharp cheddar cheese (for garnish not added to calories)
Instructions:
Heat the oil over medium-low heat in a large skillet and add the onions, bell peppers, garlic and Italian seasoning. Season well with pepper. Cook, stirring often until tender about 10 minutes. Remove to crock-pot.
In the same pan brown the ground turkey over medium heat, breaking it apart as it cooks. Drain off the fat if any and add the meat to the crock-pot.
Mix in the tomatoes, broth, Worcestershire, bay leaf, chipolte, 1/4 teaspoon black pepper. Cook on high 4 hours or low 6 - 8.
in the last hour, Remove the bay leaf and discard. Taste and re-season as needed. Ladle the soup and garnish with a little cheese. If rice soaks up to much of the broth, add more.
Serving Size: makes aprox. 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CJ43832.
Heat the oil over medium-low heat in a large skillet and add the onions, bell peppers, garlic and Italian seasoning. Season well with pepper. Cook, stirring often until tender about 10 minutes. Remove to crock-pot.
In the same pan brown the ground turkey over medium heat, breaking it apart as it cooks. Drain off the fat if any and add the meat to the crock-pot.
Mix in the tomatoes, broth, Worcestershire, bay leaf, chipolte, 1/4 teaspoon black pepper. Cook on high 4 hours or low 6 - 8.
in the last hour, Remove the bay leaf and discard. Taste and re-season as needed. Ladle the soup and garnish with a little cheese. If rice soaks up to much of the broth, add more.
Serving Size: makes aprox. 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CJ43832.
Nutritional Info Amount Per Serving
- Calories: 130.9
- Total Fat: 3.4 g
- Cholesterol: 32.0 mg
- Sodium: 306.8 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 1.4 g
- Protein: 11.1 g
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