Stuffed pepper soup is chunky, flavorful, and healthy. Can also be made in a crock pot/slow cooker, but best on the stove.

A while back, I tried my hand at turkey stuffed peppers and Zach and I loved it. We were making it once a week. Unfortunately, it’s a huge pain, kind of time-consuming, and makes a huge mess. I was sick of making it.

So this week, I bought all the same ingredients, but decided to change it a bit. We’ve been really loving soup at the moment. So that’s what I decided to do with it. Stuffed pepper soup! I just took my recipe, added water, and upped the measurements of the spices a little.

Stuffed Pepper Soup

• 4-5 bell peppers, chopped
• 2 lbs ground turkey/chicken, browned
• 2-3 tbsps garlic powder (I like a lot of garlic, so reduce this if necessary)
• 1 tbsp onion powder
• 2 tsps basil
• 2 tsps dried rosemary
• 8 chicken bouillon cubes
• 1-2 tsps red pepper flakes (optional)
• 2 tsps Emeril’s Turkey Rub (affiliate link)
• 1 (6 oz) can tomato paste
• 1 (15 oz) cans diced tomatoes
• 2 cups cooked brown rice (1 cup dried, follow package directions to boil)
• 12 cups water
• salt and pepper, to taste
• shredded sharp cheddar (for topping)

Step 01: Brown the meat, boil the rice, chop the peppers, and add everything except the rice to a stock pot.

Step 02: Boil the soup until the peppers are tender–about 20 minutes. Remove it from the burner and let it sit for 10 minutes before adding the rice.

Adding the rice too soon could over-boiled it, which will cause it to break down and absorb all of your soup broth, which makes for very bland leftovers.

Step 03: Serve with shredded sharp cheddar and sour cream, if desired, and enjoy! (You really don’t need to add anything, though. It’s delicious on its own.)

If you like stuffed peppers, you’ll LOVE this soup. Especially since it’s much simpler to make. You can also cook this in a regular pot on the stove, if you don’t want to use a crock pot. Just boil it until the peppers are tender.

This is Zach’s most requested meal and if I send him grocery shopping, I know he’ll come back with the ingredients one way or another. He also loves to have blueberry coconut cornbread with this, minus the blueberries (adding fruit to cornbread is my thing, but not so much his).

What’s your favorite cold weather soup?

Skinny Stuffed Pepper Soup

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Prep Time: 20m Cooking Time: 20m

Ingredients

• 4-5 bell peppers, chopped
• 2 lbs ground turkey/chicken, browned
• 2-3 tbsps garlic powder (I like a lot of garlic, so reduce this if necessary)
• 1 tbsp onion powder
• 2 tsps basil
• 2 tsps dried rosemary
• 8 chicken bouillon cubes
• 1-2 tsps red pepper flakes (optional)
• 2 tsps Emeril's Turkey Rub (affiliate link)
• 1 (6 oz) can tomato paste
• 1 (15 oz) cans diced tomatoes
• 2 cups cooked brown rice (1 cup dried, follow package directions to boil)
• 12 cups water
• salt and pepper, to taste
• shredded sharp cheddar (for topping)

Instructions

Step 01: Brown the meat, boil the rice, chop the peppers, and add everything except the rice to a stock pot.

Step 02: Boil the soup until the peppers are tender–about 20 minutes. Remove it from the burner and let it sit for 10 minutes before adding the rice.

Adding the rice too soon could over-boiled it, which will cause it to break down and absorb all of your soup broth, which makes for very bland leftovers.

Step 03: Serve with shredded sharp cheddar and sour cream, if desired, and enjoy! (You really don’t need to add anything, though. It’s delicious on its own.)

Stuffed Pepper Soup was last modified: May 22nd, 2017 by Chelsey