Ground Turkey Stuffed Pepper Soup

Ground turkey was the only defrosted meat I had in my fridge and I didn’t want to make the same old thing. I had everything needed to make this hearty and delicious soup, plus it came together in under an hour. It makes quite a bit but don’t worry, it’s even tastier the next day!

2 lbs lean Ground Turkey

2 cups Bell Pepper; cored & chopped

1 cup Onion; chopped

4 cloves Garlic; minced

1 Tablespoon Chipotle Powder

1 teaspoon Chili Powder

1 Tablespoon Garlic Powder

1 teaspoon Cumin

27 oz. canned Peeled Tomatoes

1 Bay Leaf

1 Tablespoon Mexican Oregano

1 quart Beef Broth

Salt and Pepper to taste

4 cups Wild Rice; cooked

  1. Heat a large dutch oven over medium-high heat. Brown the turkey until cooked through, then drain and add the onions and peppers. 
  2. Continue to cook until the vegetables are tender before adding the garlic, tomatoes, herbs and spices. 
  3. Pour in the broth and bring to a boil. Reduce heat to simmer, cover and let cook for 30 minutes.
  4. Remove the bay leaf and add the rice just before serving.
  5. Enjoy!

Looking for a side dish? Try one of theses!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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