Monday, April 26, 2010

Stuffed Pepper Soup

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.

To serve: 

Using an ice cream scoop, place one scoop of rice into a bowl. Ladle the soup over the rice.

Serve with warm cornbread.

***Crockpot Method***

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.

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