There are days when I have no clue what to make for dinner, and being a mom on-the-go doesn’t always allow for much time to cook. My favorite last minute meal to make is soup. I love to concoct recipes out of whatever is in my refrigerator and canned section of my pantry. Soups can be super easy because they require little prep and lots of cook time on their own. Earlier this week I was browsing through Pinterest when I stumbled upon a stuffed pepper soup recipe. It sounded delicious and much easier to execute than actual stuffed peppers.
I HATE following recipes so I usually just go through and get inspiration. I decided to make a stuffed pepper soup that was a little on the healthier side with ground turkey instead of sausage or ground beef, and quinoa/brown rice mix instead of white rice! The quinoa mix I went with is an instant microwave pouch which helps save time and dishes!  

 

Another great trick is to use a food chopper to dice up the onions and peppers. If you don’t have one, you must buy one! They are not expensive and I use mine all the time. It saves a ton of time and you don’t even have to hand wash it! Just rinse it and put it right into the dishwasher.  

  
The finished product was so delicious. It’s hearty, full of flavor and texture. It would be even more fabulous paired with a glass of Pinot Noir or any other kind of red wine you would enjoy. Bon appetite! 

  
In case you’d like to make it on your own, here’s how I made it: 
1 TBLS olive oil 

2 green peppers diced

1/2 medium yellow onion diced

1 can of Rotel 

1.5 lbs of lean ground turkey 

1 can of black beans drained 

1 can of sweet white corn drained 

10 turns of Trader Joe’s Everyday seasoning grinder  

1/2 tsp cumin 

1/2 tsp oregano 

2 tsp granulated garlic

1.5 32 FL. OZ. chicken stock boxes

Instant quinoa & brown rice with garlic

Salt to taste

Pepper to taste 
Instructions:

Pour olive oil into a large soup pot and warm. Add in the chopped peppers, onions and can of Rotel (do not drain) and simmer for around 5 minutes to soften. Add in cumin and simmer for an additional minute. Then add in the ground turkey. Cook turkey through then add in the canned corn & beans. Mix all of the ingredients with the rest of the dry spices. Lastly, pour in the chicken stock. Bring the soup to a boil then let it simmer on low for a good hour to let the flavor build. Don’t forget your salt & pepper for flavor! 

   
  
 About 2 minutes before the soup is done pop your instant quinoa into the microwave to cook. After the hour of cooking the soup you can toss the quinoa & brown rice mix into the soup. Pour the soup into a bowl and top with mozzarella cheese for a little extra creaminess. 

  

Written by Sam Lapid

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