Stuffed Pepper Soup

3-peppersI’m still getting a zillion peppers from our CSA farm and trying to come up with different ways to use them ALL!

Step 1 – Share some with my neighbor!

Step 2 – Search the internet for recipes to start with and then change to match the contents of my fridge and pantry! Which brings us to last week’s creation:

Stuffed Pepper Soup – with lean ground turkey and quinoa (or brown rice)

  • 3 cups cooked quinoa or brown rice
  • 1 T. olive oil
  • 1 – 1.25 pounds of lean ground turkey
  • 3 bell peppers (any color will do!) – chopped
  • 1 med. onion – diced
  • 3 cloves garlic – minced
  • 1 can diced tomatoes (14.5 oz.)
  • 1 can tomato sauce
  • 2-3 cups reduced sodium chicken broth
  • 1 tsp. paprika
  • 1 T. chili powder
  • 1/4 t. cayenne pepper
  • 1/2 t. marjoram
  • salt and fresh ground pepper to taste

In a large pot, over medium heat, add olive oil, onion and garlic. Cook until the onion is translucent (about 2-3 minutes). Add turkey and cook through. Drain fat, if any. Add peppers and cook about 5 minutes. Add tomatoes, tomato sauce, 2 cups of chicken broth, paprika, chili powder, cayenne, marjoram, salt and pepper. Simmer for 30 minutes, adjusting consistency with reserved 1 C. of broth as needed.  Serve with 1/2 cup of quinoa or brown rice.

Makes about 8 servings

Nutritional Information:
  • WITH quinoa/rice – 241 calories, 17 g. protein, 32 g. carbs
  • without quinoa – 131 calories, 13 g. protein, 12 g. carbs

21 Day Fix containers: 1 red 1 yellow 1 green


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