November 05, 2014

RECIPE: Unstuffed Peppers

This started out as a stuffed pepper soup recipe (adapted from Skinny Taste), but I made some changes to make it nice and thick--so it's basically a stuffed pepper, but without all the work!

I had a ton of peppers to use up, and that recipe only called for 1 cup, so I made some changes to accommodate all my peppers (and my family's tastes). The soup unstuffed peppers are SO yummy!

Unstuffed Peppers

2 tsp. olive oil
1 lb. lean ground turkey breast
4 bell peppers (I used one green, one yellow, and two red), chopped
1 onion, chopped
4 cups beef broth
2 cans petite diced tomatoes
1 can crushed tomatoes
3/4 tsp. marjoram
1/4 tsp. black pepper
1.5 cups uncooked rice (white or brown--I used white)

Cook the rice according to package directions, and set aside. Heat the olive oil over medium-high heat in a large soup pot (at least 5.5-quart size). Add the onion and cook for a couple of minutes.

Add the turkey, breaking it up as it browns. Once the turkey is browned, add the bell peppers and cook for a couple of minutes.

Add the rest of the ingredients (except the rice) and bring to a boil. Reduce the heat to a simmer, and let it cook until the peppers and onions are as soft as you'd like (I cooked it for about 15 minutes).

Add the rice to the soup pot, and stir to combine.

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