Stuffed Pepper Soup
Stuffed Pepper Soup is made with ground turkey, rice, fire roasted tomatoes, chili powder, cumin, and red enchilada sauce.
Servings: 5 -6 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1/2 cup diced yellow onion
- 1 yellow bell pepper
- 1 green bell pepper
- 2 cloves of garlic
- 2 14.5 oz cans fire roasted tomatoes
- 15 ounce can red enchilada sauce
- 2 cups low sodium chicken broth
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons chopped cilantro
- 2 cups cooked brown rice
- Shredded Monterey Jack cheese and cilantro for serving
Instructions
- Heat the olive oil in a large pot over medium-high heat. When the oil is hot, swirl to coat the bottom and add in the ground turkey, onion, and peppers. Crumble the turkey with a wooden spoon and season with salt and pepper.
- When the turkey is cooked through add in the garlic, chili powder, and cumin. Stir together and cook for another minute.
- Pour in the fire roasted tomatoes, cilantro, enchilada sauce, and chicken broth. Stir everything together and bring the soup to a boil. Once boiling lower the heat to medium-low and cover with a lid. Simmer for 20 minutes and then stir in the rice. Taste for seasoning.
- Serve the soup topped with shredded Monterey Jack cheese and extra cilantro if desired.
Nutrition
Serving: 1g | Calories: 354kcal | Carbohydrates: 39g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 64mg | Sodium: 1039mg | Fiber: 7g | Sugar: 12g