Stuffed Pepper Soup Recipe
This stuffed pepper soup is packed with hearty vegetables and lean protein, creating a warm, comforting meal that’s low in points but full of flavor. Perfect for a light lunch or dinner!
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2. Stuffed Pepper Soup Directions
- In a large soup pot or Dutch oven, cook the ground turkey or chicken over medium heat until browned, breaking it into crumbles as it cooks.
- Add diced onions, green bell pepper, and red bell pepper to the pot. Cook for about 5 minutes until the vegetables are softened.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in diced tomatoes (with their juice), tomato sauce, beef broth, cooked brown rice, dried basil, dried o< regano, salt, black pepper, and crushed red pepper flakes (if using).
- Bring the soup to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes to allow the flavors to meld.
- Taste and adjust seasoning if necessary.
- Serve the soup hot, garnished with chopped fresh parsley and a sprinkle of reduced-fat shredded cheese if desired.
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