About This Recipe:
I love a good, overly stuffed pepper, but sometimes it seems like too much work to actually stuff and bake them in the oven. This soup is perfect because it incorporates all of the yummy parts of a stuffed pepper, but in just one giant pot. I chose to use crushed tomatoes because I personally don’t like the texture of canned diced tomatoes, but use whatever you have. I have also made this with different types of rice- white, basmati, wild, and they are all delicious. I highly recommend topping the soup with fresh mozzarella cubes because the cheese pulls you will get are insane!
Ingredients (6 servings)
-1 lb ground turkey or chicken
-1 small onion, finely diced
-2 red bell peppers, diced
-4 garlic cloves, minced
-2 tbls tomato paste
-28 oz crushed tomatoes
-6 cups chicken stock
-1 tsp dried basil
-1 tsp dried oregano
-1-2 tsps white sugar
-2 cups cooked rice (brown, basmati, etc)
-1/4 cup parsley, chopped
–Optional topping: mozzarella cheese
-Salt and pepper
Instructions (1 hour)
1. In a large Dutch oven pot over medium heat, add in 2 tbls of olive oil and brown the ground turkey. Cook for about 5 minutes and break up into small pieces. Season with salt and pepper.
2. Add in the onion and bell peppers and sauté for another 5 minutes. Then stir in the garlic cloves and cook for 1 minute.
3. Mix in the tomato paste and let concentrate for 2-3 minutes. Pour in the crushed tomatoes and chicken stock and bring the soup to a boil.
4. Add in the dried basil, oregano, and sugar, and simmer covered on low heat for 20 minutes.
5. Stir in the cooked rice and let everything simmer together for another 5 minutes. Sprinkle the parsley on top and serve with mozzarella.