Ingredients

The following ingredients have 8 Servings
  • 1 lb ground turkey (chicken or beef)
  • 1 large onion (diced)
  • 2 minced garlic cloves or 2 tsp garlic powder
  • 4 large (1.5 lbs bell peppers, chopped)
  • 2 celery stalks (diced)
  • 1 cup white or brown rice (rinsed & drained)
  • 2 tbsp olive oil
  • 1 1/2 tsp thyme (dried)
  • 1 1/2 tsp oregano (dried)
  • 1 1/2 tsp salt
  • Ground black pepper (to taste)
  • 28 oz can diced tomatoes (low sodium)
  • 14 oz can tomato sauce (low sodium)
  • 8 cups water or low sodium broth
  • 1 tbsp honey or maple syrup
  • 1 tsp vinegar
  • 3 bay leaves
  • 1/4 cup parsley or dill (finely chopped)

Instruction

  • Preheat large Dutch oven or pot on high heat, swirl oil to coat and add onion, fresh garlic (if using) and ground turkey. Saute for 5 minutes, stirring often and breaking meat into pieces.
  • Add bell pepper, celery, rice, thyme, oregano, garlic powder (if not using fresh), salt and pepper. Saute for 3 more minutes, stirring occasionally.
  • Add diced tomatoes, tomato sauce, broth, maple syrup, vinegar, bay leaves and bring to a boil covered.
  • Reduce heat to low and simmer covered for 20 minutes with white rice and 40 minutes if using brown rice.
  • Stir and adjust any seasonings to taste. If you have time, let stuffed pepper soup sit covered for 5 minutes.
  • Add dill or parsley, stir and serve hot with a dollop of plain yogurt and slice of toasted bread.