Healthy Stuffed Pepper Soup
1 pound ground turkey (lean) or ground beef (lean)
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
2 bell peppers, diced (you can use green, red, or a combination)
1 can (14 ounces) diced tomatoes (no added sugar)
1 can (14 ounces) tomato sauce (low-sodium)
4 cups low-sodium chicken or vegetable broth
1 teaspoon Italian seasoning
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika (for added flavor)
Salt and pepper to taste
1 cup cauliflower rice (optional, for extra veggies and texture)
Fresh parsley or grated Parmesan cheese for garnish (optional)
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until they become fragrant and translucent.
Add the ground turkey or beef to the pot and cook until browned, breaking it apart with a spoon as it cooks. If using beef, consider draining any excess fat.
Stir in the diced bell peppers and cook for another 3-4 minutes until they start to soften.
Add the diced tomatoes (with their juice), tomato sauce, low-sodium chicken or vegetable broth, Italian seasoning, dried basil, dried oregano, smoked paprika, salt, and pepper to the pot. Stir to combine.
If you’d like to add cauliflower rice for added nutrition and texture, include it in the pot at this point.
Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for about 20-25 minutes. This allows the flavors to meld together, and the cauliflower rice (if added) to cook until tender.
Taste and adjust the seasonings as needed, adding more salt and pepper if desired.
Serve your healthy stuffed pepper soup hot, garnished with fresh parsley or a sprinkle of grated Parmesan cheese if desired.