Turkey Stuffed Pepper Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 measuring cup
- 1 Measuring spoon
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 cup onion diced
- 1 cup bell pepper diced
- 2 clove garlic minced
- 1 can diced tomatoes 14.5 ounces
- 4 cup chicken broth
- 1 cup brown rice uncooked
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 cup shredded cheddar cheese
- 2 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add ground turkey to the pot and cook until browned.
- Add diced onion, bell pepper, and minced garlic, and sauté until vegetables soften.
- Stir in diced tomatoes, chicken broth, uncooked brown rice, Italian seasoning, salt, black pepper, and red pepper flakes.
- Bring the mixture to a boil, then reduce heat and simmer for 25 minutes until rice is cooked.
- Remove the pot from heat and let the soup rest for 5 minutes.
- Stir in shredded cheddar cheese until melted.
- Serve the soup hot, garnished with fresh parsley.
Notes
For a richer flavor, consider using fire-roasted diced tomatoes. If you prefer a thicker soup, increase the amount of rice slightly. Feel free to adjust the spices according to your taste preference, and for a creamier texture, a splash of cream can be stirred in before serving.
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