Name: Stuffed Pepper Soup (Lightened-Up)
Ingredients: 2 tablespoons olive oil; 1 lb. lean (at least 93% Italian seasoned ground turkey); 2 cups chopped yellow onions; 2 medium red bell peppers (diced (2 cups)); 1 teaspoon salt; 1/2 teaspoon ground black pepper; 5 cloves garlic (finely chopped); 1 carton (32 oz Progresso™ chicken broth); 1 can (28 oz Muir Glen™ organic fire-roasted crushed tomatoes, undrained); 1/2 cup uncooked long-grain white rice; Chopped fresh Italian (flat-leaf parsley leaves and shredded mozzarella cheese, if desired)

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Stuffed Pepper Soup (Lightened-Up)

Course: Main Course, Soup

Servings:

Author: Pillsbury

Ingredients

2 tablespoons olive oil
1 lb. lean at least 93% Italian seasoned ground turkey
2 cups chopped yellow onions
2 medium red bell peppers diced (2 cups)
1 teaspoon salt
1/2 teaspoon ground black pepper
5 cloves garlic finely chopped
1 carton 32 oz Progresso™ chicken broth
1 can 28 oz Muir Glen™ organic fire-roasted crushed tomatoes, undrained
1/2 cup uncooked long-grain white rice
Chopped fresh Italian flat-leaf parsley leaves and shredded mozzarella cheese, if desired

Instructions

In 5-quart Dutch oven, heat oil over medium-high heat. Add turkey, onions, bell peppers, salt and pepper; cook 10 to 12 minutes, stirring occasionally, until turkey is no longer pink and onions are translucent. Stir in garlic; cook 1 minute.
Stir in broth and tomatoes. Increase heat to high; heat to boiling, stirring frequently.
Stir in rice; return to simmering. Cover; reduce heat to medium-low. Cook 20 to 25 minutes or until rice is tender. Top with parsley and cheese.