Saturday, December 19, 2015

Stuffed Pepper Soup


It's chilly outside and we all know what that means....
Soup time!!
Our dad makes the best stuffed peppers in the universe, hands down, but since he doesn't have a recipe ("a little of this, a little of that, Hmm... maybe some of this."..) we can't seem to duplicate it. My niece, Kenzie, and I came up with THESE delicious Quinoa Stuffed Peppers that are super tasty, using quinoa instead of rice.
For this stuffed pepper soup I was going to use rice but it turns out I didn't have any BUT I did have some Israeli couscous which worked like a hot darn. If you don't have Israeli couscous then feel free to use rice or quinoa or even barley as a substitute. (Just keep in mind that barley may need more liquid!) 
According to Myfitnesspal, a serving of this soup (recipe makes approx 8 servings), is 190 calories, 20 carbs, 1 fat, and 14 protein. Which makes it a hearty, healthy, tasty choice to warm you up!


Stuffed Pepper Soup

Ingredients
1 lb ground turkey
1 onion, finely chopped
1 red pepper, roughly chopped
1 orange pepper, roughly chopped
1 yellow pepper, roughly chopped
1 green pepper, roughly chopped
3 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
1/2 tsp paprika
salt & pepper
4 cups beef broth
2 cups water
1 (14 oz) can diced tomatoes
3/4 cup Israeli couscous

Topping
1/2 cup shredded Parmesan cheese

Directions
In a large sauce pan, cook turkey, onion, peppers, garlic, and spices until turkey is no longer pink. 


Add in the beef broth, water, and tomatoes and bring to a simmer.
Add in Israeli couscous and simmer, stirring occasionally,  for about 20 minutes - until couscous is cooked. 
Ladle into 8 soup bowl...


Then top each with 2 tbsp of shredded Parmesan cheese.


Serve immediately.
Store any leftovers in the fridge. Easy to reheat in the microwave or on the stove top. 
From start to finish in under an hour. Not too shabby. 

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