Today, I decided that I would cook, and I wanted soup. I mean, this is what it looks like out there right now: So comfort soup just sounded well… comforting. If you like stuffed peppers, you should like this Heartwarming Stuffed Pepper Soup.
Last week my friend and I went to a Cafe. My friend got the same thing as last time, and I ordered a special. I was tempted to get pumpkin pancakes, but I went with a tandoori chicken chorizo and mango hash with eggs over easy instead. It was fantastic. I loved the flavor. It had that great tandoori flavor without being overbearing. It was served with some grilled naan and a cool cucumber yogurt sauce. I really like this tiny place, but be warned, even in 20°C weather, there was a line outside for it at 8:45 am, and they open at 9 on Sundays.
Then we had a slightly slippery drive home as the rain started to pick up when we left. I braved the drive from my friend’s to my house – I despise driving in the rain. I go super slow, so everyone on the road hates me, but I’m just being careful.
I decided to make this Heartwarming Stuffed Pepper Soup while I was at the store earlier in the week. My local store sells this in their fresh soup section, but it’s not cheap, and I figured I could make this Heartwarming Stuffed Pepper Soup for less money and probably a little healthier.
Heartwarming Stuffed Pepper Soup
Ingredients
1 pound ground turkey (minced turkey) - or lean ground beef
1 small yellow onion - or half a large
2 medium green pepper (green capsicum) - green or red
1-2 cloves garlic
28- ounce passata or crushed tomatoes (tomato puree with seeds removed) - 1 can
28- ounce tomato - 1 can
1.5 cups chicken stock (chicken broth or chicken bouillon) - low sodium
1 tablespoon Italian herbs (oregano, rosemary, thyme, and sometimes basil and parsley)
1.5-2 cups brown rice - cooked
Instructions
- First, I cooked ground turkey. I thought I had some frozen turkey sausage that I had planned to add, but I did not, so I’m lacking a little of the protein I thought I’d have.
- Then I added the diced pepper, onion, garlic and a little salt and pepper with some olive oil. I let this cook until the veggies were softened, about 6-7 minutes, stirring often.
- Then I added in the can of diced tomatoes, the can of crushed tomatoes, the chicken broth and the Italian seasoning.
- I eyeballed the broth and seasoning, so I’m making assumptions about how much I put in. Make sure it’s as liquidy as you like. Ha, do you like my made-up word, liquidy? I season as I go. I actually added some Italian seasoning to the meat and veggie layer and then some more when I put in all of the liquids. Just keep tasting it and make sure it tastes good to you.
- Let this mixture simmer for about 2 hours, stirring every once in a while. Here it is all done! I also put some rice on it.
