This soup combines all the goodness of classic stuffed peppers in tomato sauce into a hearty, one-pot main dish that’s perfect for chasing off the winter chill.
- 1 lb lean ground turkey
- 1 cup roughly diced green peppers
- 1 cup roughly diced red or yellow peppers
- 1 medium yellow onion, finely diced (~1 cup)
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp fresh ground black pepper
- 1 can (398 ml / 14 oz) diced tomatoes, preferably fire-roasted
- 4 cups low-sodium chicken broth
- 2 cups cooked long-grain rice (preferably basmati)
- In a large pot or dutch oven set over medium-high heat, brown the turkey until cooked all the way through, using a wooden spoon to break up into chunks as it cooks.
- Add the peppers, onion, garlic, paprika, oregano, salt and pepper, and saute for 5-7 minutes or until the onions and peppers start to soften.
- Stir in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes.
- Stir in the cooked rice, and serve immediately.