Lightened-Up Stuffed Pepper Soup

Prep 35 min
Total 45 min
Servings 6

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Fewer calories, less prep time and practically zero cleanup! What’s not to love about this waistline-friendly soup. And did we mention it comes together in one pot? ...MORE + LESS -

Ingredients

2 tablespoons olive oil

1 lb (500 g) lean Italian seasoned ground turkey

2 cups chopped yellow onions

2 medium red bell peppers, diced (2 cups)

1 teaspoon salt

1/2 teaspoon ground black pepper

5 cloves garlic, finely chopped

1 carton (900 mL) chicken broth (4 cups)

1 can (28 oz/796 mL) Muir Glen Organic Fire Roasted Crushed Tomatoes, undrained

1/2 cup uncooked long-grain white rice

Chopped fresh Italian (flat-leaf) parsley leaves and shredded mozzarella cheese, if desired

Steps

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1

In 5-quart Dutch oven, heat oil over medium-high heat. Add turkey, onions, bell peppers, salt and pepper; cook 10 to 12 minutes, stirring occasionally, until turkey is no longer pink and onions are translucent. Stir in garlic; cook 1 minute.
2

Stir in broth and tomatoes. Increase heat to high; heat to boiling, stirring frequently.
3

Stir in rice; return to simmering. Cover; reduce heat to medium-low. Cook 20 to 25 minutes or until rice is tender. Top with parsley and cheese.

Expert Tips

Can’t find Italian-seasoned ground turkey? No problem! Use 1 lb plain ground turkey, and add 1 teaspoon Italian seasoning.
Like a little heat? Add 1/2 teaspoon crushed red pepper flakes before adding the rice.