Zesty Stuffed Pepper Soup Delight: A Wholesome Recipe for Comforting Meals

Ingredients

• 4 large bell peppers (any color), diced
• 1 lb ground turkey (or beef/plant-based substitute)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes with green chilies
• 4 cups vegetable or chicken broth
• 1 cup cooked rice (white, brown, or quinoa)
• 1 tablespoon olive oil
• 2 teaspoons italian seasoning
• 1 teaspoon smoked paprika
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent.
2. Add the ground turkey to the pot. Cook until browned and fully cooked through, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
3. Stir in the diced bell peppers and cook for about 5 minutes until they start to soften.
4. Pour in the diced tomatoes (with juices) and the broth. Stir to combine. Add italian seasoning, smoked paprika, salt, and pepper. Bring the mixture to a gentle boil.
5. Reduce heat to low, cover, and let the soup simmer for about 15-20 minutes, allowing the flavors to meld.
6. Stir in the cooked rice (or quinoa). Simmer for an additional 5 minutes until heated through. Adjust seasoning if needed.
7. Ladle the soup into bowls and garnish with fresh chopped parsley.