Do you love stuffed peppers but hate the hassle of making them? I've taken the hassle out of it by creating a quick and easy stuffed pepper soup. From the start of preparing it ... to serving it up for dinner, it is less than 60 minutes!
Stuffed Pepper Soup
2 tbsp. olive oil 2 lb. ground turkey
3 medium-sized green peppers, diced into small pieces
1- 48 oz can of brand name tomato juice (Use a name brand for better flavor)
2 c. chicken broth
1 - 14.5 can of diced tomatoes
2 tsp. garlic powder
2 tsp. onion powder
2 dashes of liquid smoke (leave it out if you don't like it)
2 tsp. Montreal steak seasoning (or course ground black pepper)
4 c. cooked rice, set aside
Add 2tbsp. of olive oil to a large (non-stick) stock pot. Brown the ground turkey and green peppers together in the pot. Stir the remaining ingredients (not including the rice) into the turkey and peppers. Cover the pot with a lid; cook over medium heat for 15 minutes, stirring once in a while. Lower heat to medium-low and continue cooking for 15 - 25.
Using an ice cream scoop, place one scoop of rice into a bowl. Ladle the soup over the rice.
Serve with warm cornbread.
You can also cook this soup in the crockpot. Brown the turkey and green peppers. While these items are browning, pour the remaining ingredients (not including the rice) into a 5 quart crockpot. Stir in the turkey and peppers. Cook on low for 4 -6 hrs.
Serve over cooked rice with cornbread on the side.
Leftover soup may be frozen.