Tuesday, July 8, 2014

Stuffed Pepper Soup

Today, I'm linking up with Eat, Drink & be Mary for their Delicious Dish Tuesday Link-Up.

Eat Drink & Be Mary


I'm always trying to find recipes that are healthy, but easy enough to throw together pretty quickly and will give me enough leftovers to either freeze or use for lunches.

I've been working on trying to meal plan, so while looking through some of my cookbooks and of course Pinterest, I came across a stuffed pepper soup by Rachael Ray that seemed great! It's one of her 30 minute meals, which is about the longest I want to cook in the evening.

I adapted the recipe to work better for us, but you can also find the original recipe here.


Ingredients:

  • olive oil
  • 1 1/2 lbs ground turkey 
  • Salt and Pepper
  • Allspice
  • 4 cloves garlic, chopped
  • 1 large onion, chopped 
  • 3 bell peppers, assortment of colors chopped to bite size pieces
  • 1 bay leaf
  • 1 quart chicken broth
  • 1 can crushed tomatoes (28 oz)
  • 1 cup quinoa
  • Fresh basil leaves 
  • Oyster crackers


In a stock pot, put a little olive oil in the bottom of the pan and allow to heat on medium-high. Then add ground turkey, seasoning to preference with salt, pepper and allspice. Allow to cook for about 5-10 minutes, until turkey is well browned, but not thoroughly cooked.

Add onions, bell peppers, bay leaf, and garlic and continue to cook for about 8 minutes, until the veggies start to become tender. It's not a huge deal if you go longer at this point, it won't really affect the end result so the 8 minutes is really just a general timeline.

Stir in chicken broth and the can of tomatoes, and bring the soup to a boil. Cook for about 10-15 minutes, or until the quinoa is done. The little rings that come off the quinoa are pretty easy to see once the soup is done.

Serve in a bowl with fresh shredded basil and oyster crackers.

This soup is fairly thick, and more like a stew than a traditional soup. If you want to make it more soup-like, simply add more broth. You can also substitute rice for the quinoa, to make it more like a traditional stuffed pepper. I personally like quinoa because of it's nutritional value and the protein it packs, which helps the meal stick with you longer and helps the food to go farther.

For two people, we are usually able to get about 3 dinners out of this recipe, plus a lunch for one of us.

Any go-to recipes you all have in your repertoire? I'd love to hear!

8 comments:

  1. This looks great! We love stuffed peppers and soup, so the combo is sure to be something we'll enjoy. Love the addition of quinoa too!!
    Thank you so much for linking up with us at Delicious Dish Tuesday! We hope you'll join us again next week!

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    1. We do too! I think it's definitely easier than traditional stuffed peppers if you are in a hurry. I'm looking forward to joining again next week!

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  2. Oh yum, this looks delicious! I'll have to give this a try... thanks for sharing the recipe!

    Kat :)

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    1. It's definitely a winner around here, hope you enjoy it too!

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  3. Why have I never thought of this? What a great idea. We make stuffed peppers all the time...I bet this would be amazing too. Thanks for the inspiration!

    Visiting from Delicious Dish Tuesday!

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    1. Thanks for stopping by! Hope you enjoy it, it's so easy!

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  4. This is ingenious! I love the addition of quinoa and the ease of making stuffed peppers into a soup. I have added this to our weekly menu plan (going to make it in the crock pot). Thanks for linking up with DDT. I am going to feature you this week at www.copingwithfrugality.com :)

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    1. Great, I hope you enjoy it as much as we do. The crockpot is a great idea, I will have to do that next time we make it. Thank you for the feature! :)

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