Clean Eats & Treats

Stuffed Pepper Soup

I had originally planned on making Italian stuffed peppers for dinner one night this week but then a wicked strain of strep throat took over our house and that never happened. Ice cream and popsicles on repeat over here. They needed real food and I needed to get the drawer full of peppers eaten up before they went bad. I chopped it all up, threw it all into a stock pot with some beef broth and called it dinner. So easy and even more delicious! I made a double batch to freeze later for lunches. Food prep at its finest friends.

I kept the original recipe paleo for those of us who struggle with grains but I added brown rice and cheese to my families bowls for a whole family option and they raved about how delicious it was! Either way it’s a win! I’ve got enough to last us through the weekend so I’m closing the kitchen until Sunday. Enjoy!

Print

Stuffed Pepper Soup

Prep Time 15 minutes
Cook Time 30 minutes

Ingredients

  • 1 lb ground turkey
  • 1 lb ground Italian sausage
  • 1 tbsp olive or avocado oil
  • 2 15 oz cans tomato sauce homemade or no sugar added
  • 2-4 tbsp tomato paste
  • 2 14 oz cans fire roasted tomatoes
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 1 yellow bell pepper diced
  • 1 orange bell pepper diced
  • 3 cloves garlic minced
  • 6 cups beef stock/broth
  • 2 cups cooked brown rice or quinoa optional
  • 2 tbsp 21 seasoning salute
  • Ground black pepper to taste
  • Kosher salt to taste
  • 1/4 cup shredded cheese optional

Instructions

  1. In a large stock pan or dutch oven combine ground turkey and sausage with a drizzle of olive and brown until no longer pink.

  2. Transfer meat to a strainer. Rinse and set aside.

  3. In the same pot combine peppers, onion and garlic and sauté with 1 tbsp olive oil until fragrant. Season with Trader Joes 21 seasoning salute and ground pepper.

  4. Add beef broth, tomato sauce and fire roasted tomatoes to bell pepper mix. Stir well.

  5. Add strained meat back into pot and bring all ingredients to a boil.

  6. Reduce heat to medium-low and allow to simmer until peppers are tender.About 20 minutes.

  7. Top with shredded cheese and enjoy!!

Recipe Notes

This is more of a broth based soup. If you'd prefer a thicker consistency reduce stock to 4 cups and thicken with tomato paste if needed.