I spent years in my sorority house eating stuffed pepper soup. It was the first and only place I have had (or even seen) this soup. It is pepper season in the garden and I have a sore throat so it seemed like the perfect time to try and recreate my own version of the soup. I did try to make it healthier with quinoa and turkey instead of rice and beef.
Step 1: Heat pot on medium high heat with drizzle of olive oil. Add ground turkey and cook until brown (5-7 minutes) and break into pieces with spatula. Set aside.
Step 2: Using the same pot, add drizzle of olive oil. Add peppers and onions. Saute for 4-5 minutes until softened. Add zucchini, garlic, and Italian seasoning, cook for 2-3 minutes.
Step 3: Add crushed tomatoes, broth, turkey, and quinoa. Bring to boil then reduce to a simmer. Cover and cook for 30 minutes.
Ingredients:
1 lb ground turkey
3-4 peppers (any color) medium diced
1 large onion medium diced
1 zucchini medium diced
3 cloves garlic minced
1 tbsp Italian seasoning
12 oz crushed tomatoes
4 cups beef stock
1/2 cup quinoa
Directions:
Step 1: Heat pot on medium high heat with drizzle of olive oil. Add ground turkey and cook until brown (5-7 minutes) and break into pieces with spatula. Set aside.
Step 2: Using the same pot, add drizzle of olive oil. Add peppers and onions. Saute for 4-5 minutes until softened. Add zucchini, garlic, and Italian seasoning, cook for 2-3 minutes.
Step 3: Add crushed tomatoes, broth and quinoa. Bring to boil then reduce to a simmer. Cover and cook for 30 minutes.
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