All the flavors of delicious stuffed peppers in a soup! Just dump everything in an instant pot or regular pot and you’ve got lunch for the week. It doesn’t just taste great either, it’s also low calorie and packed with veggies and protein!
Stuffed Bell Pepper Soup
6-8 servings | 30 minutes
4 bell peppers, chopped (~100g each)
1/2-1 onion, chopped (~150g)
2 cloves garlic
1 tsp Worcestershire sauce
1 tsp olive oil
1 lb ground turkey
1 28oz can crushed tomatoes
1 14oz can fire roasted diced tomatoes
1/2 tsp salt
1/2 tsp pepper
1 tsp italian seasoning
6 cups low sodium chicken broth
1 cup brown rice
Turn instant pot onto sauté (if using regular pot, heat on medium) and add olive oil.
Add ground turkey to the pot and brown, breaking up with a wooden spoon.
Add diced bell peppers, onions and spices to the pot. Stir to combine.
Cook until just starting to soften, about 3 minutes. Stir in minced garlic and cook until fragrant, about 1 more minute.
Pour in crushed tomatoes, fire roasted diced tomatoes, Worcestershire sauce, rice and low sodium chicken broth. Stir to combine.
Turn off sauté feature and close lid. Set to cook on soup for 15 minutes. Allow it to release naturally (about 10-15 minutes) once the cook time is done.
Remove lid, stir and enjoy!