Southwestern Stuffed Pepper Soup
This soup is full of Southwestern flavors from nutritious and hearty ingredients.
Servings: 10 people
Calories: 209kcal
Ingredients
- 1 pound lean ground turkey
- 1 onion medium, diced
- 2 garlic cloves minced
- 2 bell peppers medium, seeded and chopped (we used red)
- 29 ounces fire-roasted diced tomatoes cans
- 4 cups chicken broth fat-free
- 6 ounces tomato paste can
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro freshly chopped, divided
- 2 cups brown rice cooked
- 1/2 cup sour cream or Greek yogurt
Instructions
Stovetop Method
- In a large pot, over medium heat, cook ground turkey and diced onion, breaking up turkey as it cooks. Cook until turkey loses its pink color then drain off fat.
- Add remaining ingredients to the pot, except cilantro, rice, and sour cream. Bring to a boil over medium-high heat, reduce heat to a simmer. Cook for approximately 30 minutes or until the turkey is cooked through and peppers are tender. Cover and cook on low for 6-8 hours.
- At the end of cooking time, add the cooked rice, half of the cilantro, and sour cream, stir to combine. Cook an additional 5 minutes.
- Garnish with the remaining chopped cilantro and serve.
Slow Cooker Method
- Follow the directions above but add cooked meat and onion mixture to slow cooker. Add the remaining ingredients except, cilantro, cooked rice, and sour cream. Cover and cook on low for 6-8 hours. At the end of cooking time, add the cooked rice, half of the cilantro, and sour cream, stir to combine. Cook an additional 10 minutes. Garnish with the remaining chopped cilantro.
Nutrition
Serving: 1cup | Calories: 209kcal | Carbohydrates: 22g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 596mg | Fiber: 4g | Sugar: 7g |
| SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7
SmartPoints (Freestyle): 7