Healthy Stuffed Pepper Soup
By making a few small ingredient swaps, I've created a much lighter version of a Stuffed Pepper Soup full of ground turkey, tomatoes, bell peppers and protein-rich quinoa.
Servings: 6
Calories: 301kcal
Ingredients
- 1 Tablespoon Oil Corn, Vegetable etc.
- 1 Pound lean ground turkey
- 1 green bell pepper chopped
- 1 yellow (or orange) bell pepper chopped
- 1 Tablespoon minced garlic
- 1 Cup diced sweet onion
- 15 ounce can diced tomato do not drain
- 15 ounce can tomato sauce
- 3 Cup chicken broth
- 1 teaspoon dry Italian seasoning
- 1 teaspoon salt kosher is what I use
- ½ teaspoon black pepper freshly ground/cracked
- 1 Cup quinoa tri color is what I use
Instructions
- Place oil in a pot over medium/high heat. Add onions and peppers and cook, just until beginning to soften, about 4-5 minutes. Add garlic and cook 1 minute more.
- Add ground turkey to pot with cooking vegetables. Cook, stirring occasionally, until turkey is no longer pink. Stir in salt, pepper & Italian seasoning. Then stir in diced tomato, tomato sauce and chicken broth.
- Bring mixture just up to a boil and then decrease heat to a simmer. Continue to simmer, uncovered, occasionally stirring for about 15 minutes.
- While soup is simmering, prepare quinoa according to package instructions.
- To serve, ladle the soup mixture into bowl and then top with a scoop of quinoa.
Nutrition
Calories: 301kcal | Carbohydrates: 34g | Protein: 25g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 44mg | Sodium: 1141mg | Potassium: 884mg | Fiber: 6g | Sugar: 9g | Vitamin A: 653IU | Vitamin C: 64mg | Calcium: 83mg | Iron: 3mg