Stuffed Pepper Soup (Lightened-Up)
Servings: 6
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.
Notes
Recipe By: Pillsbury
Serving Size: 6
Serving Size: 6
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