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small cooked turkey crumbles, softened red and yellow bell-pepper squares and distinct brown rice grains in red tomato broth in an ordinary bowl, with no whole stuffed pepper or garnish
Melissa Hart

Turkey Stuffed Pepper Soup

Precooked brown rice keeps this stuffed pepper soup within the weeknight limit while giving the bowl a different texture from a long-simmered beef-and-white-rice version. The peppers still need a real simmer. Dice them evenly and let them soften in the tomato broth before the rice goes in, then warm the grains only long enough to heat through. Ground turkey stays in small crumbles among the peppers, with smoked paprika bringing depth without a long slow-cooker wait.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 1 small yellow onion finely diced
  • 1 red bell pepper cut into 1/2-inch pieces
  • 1 yellow bell pepper cut into 1/2-inch pieces
  • 2 garlic cloves minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 can 28 oz crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 2 cups shelf-stable plain cooked brown rice
  • 1 tbsp Worcestershire sauce

Method
 

  1. Heat oil in a 6-quart pot over medium-high heat. Cook turkey and onion for 7 to 8 minutes, breaking up the turkey and cooking it to 165°F.
  2. Add peppers and cook for 3 minutes. Stir in garlic, paprika, oregano, salt and pepper for 30 seconds.
  3. Add tomatoes, broth and Worcestershire. Bring to a simmer and cook uncovered for 10 to 12 minutes until pepper pieces are tender.
  4. Break up any clumps of cooked brown rice and stir the grains into the soup. Simmer for 3 to 4 minutes until the rice is hot throughout and reaches 165°F.
  5. Divide among 6 bowls and serve while the grains remain distinct in the tomato broth.