Ground turkey, green peppers, onions and spices, swimming in a flavorful, tomato broth. Top it with rice or pasta, and a heaping spoonful of fresh parmesan cheese and dig into a little bowl of happiness. Perfectly rich, wonderfully healthy, and completely comforting, this Turkey Stuffed Pepper Soup is a great way to welcome the fall weather.
Happy Sunday! I hope you had a great weekend. Life sure has been busy around here lately! It seems like the last two weeks have almost been a blur. Andrew has been traveling a bit more, (which makes for some longer days for this momma), but the boys and I have been enjoying our library mornings and many other activities. The highlight of our weekend was heading to the fall festival at our city park. Pony rides, hunting for candy in the hay, apples, donuts, and some good old-fashioned family time! Here are some of our favorite pictures from the event.
Speaking of fun events, guess what? Last summer, I had the opportunity to play the role of Ashley in the movie, She Lights Up Well, that was being filmed in our area. What an amazing experience! It was sure a treat to get all dolled up, and for one day, step out of my roll as Mommy, and step into the spotlight. I loved working with the cast and crew of the movie, they were all fantastic!
I am so impressed with Joyce Wu, the writer, director, and star of the movie. She is wonderful, and has worked so hard to achieve her dream with this movie. A little over one year later, I am so excited to say that the movie is complete and ready to be seen! Andrew and I watched it the other night and were definitely impressed! It’s such a sweet story, and a great movie. You should definitely check it out!
Here is the official trailer:
http://youtu.be/sKCo7u4tEQQ
You can watch the whole movie here:
http://www.seedandspark.com/cinema/she-lights-well
And here’s my scene in the movie:
I even have my own IMDb credit 🙂
If you’re looking for a superstar meal to add to your fall collection, here it is! I spent a long time researching and brainstorming
ideas for this recipe before even setting foot in the kitchen. Two of my favorite inspirations came from Gina’s Stuffed Pepper Soup at Skinny Taste, and Stuffed Pepper Soup, by Rachel Ray. I liked different parts of each of these recipes, but also had plenty of my own ideas, as well. For the all-around, best stuffed pepper soup, you won’t be disappointed when you serve up a heaping bowl of this Turkey Stuffed Pepper Soup. Easy, healthy and delicious, what’s not to love?! Oh, and it also freezes well, too!
This is such a great soup for the fall and winter. It’s rich, comforting, filling, and good for you! I love how versatile it is, and how much you can customize each bowl. Serve it with rice, or short pasta, and shredded parmesan cheese. You can also add a side salad, and crispy bread and butter if you want, or keep it simple, and it can be a meal on its own. However you serve it, one thing is for sure, this Turkey Stuffed Pepper Soup will soon be a hit!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 1/2 pounds ground turkey
- 2 large onions (5 small), diced
- 3 large green peppers, seeded and diced
- 6 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 (14.5 ounce) cans diced tomatoes (and juices)
- 1 1/2 quarts (6 cups) low-sodium chicken broth
- 1/4 cup plus 3 tablespoons (7 tablespoons) tomato paste
- 2 teaspoons dried oregano
- 1 1/2 tablespoons dried basil
- 1 teaspoons marjoram
- 1 bay leaf
- 2 tablespoons extra-virgin olive oil
- 3 pounds ground turkey
- 4 large onions (10 small), diced
- 6 large green peppers, seeded and diced
- 12 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 4 (14.5 ounce) cans diced tomatoes (and juices)
- 3 quarts (12 cups) low-sodium chicken broth
- 3/4 cup plus 2 tablespoons (14 tablespoons) tomato paste
- 4 teaspoons dried oregano
- 3 tablespoons dried basil
- 2 teaspoons marjoram
- 2 bay leaves
Instructions
- In a large stock pot, heat oil over medium-high heat, add ground turkey and cook, breaking up with a wooden spoon. Once turkey is cooked, add onions, peppers, garlic, salt and pepper. Stir together, then cover and cook until veggies are tender, about 8 minutes, stirring occasionally.
- Then add the tomatoes, broth, tomato paste, oregano, basil, marjoram, and bay leaf. Bring to a boil, then reduce heat and simmer for about 30 minutes, stirring occasionally. Season with additional salt and pepper to taste.
- Serve soup in bowls and stir in a scoop of rice (or short pasta) to each bowl, and top with fresh grated parmesan cheese.
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