Easy Stuffed Pepper Soup

Ingredients 

• 1 lb ground turkey you can use beef or chicken if you’d like
• 1 medium onion chopped (any type will do!)
• 3 medium bell peppers chopped (I’ve added up to four peppers, and it’s yummy!)
• 14.5 oz can diced tomatoes including the liquid
• 15 oz can tomato sauce
• 1/2 cup dry brown rice short grain
• 2 cups chicken broth or water

Seasonings

• 1 clove garlic minced
• 2 tsp oregano
• ¼ tsp pepper
• ⅛ tsp salt

Instructions

Pressure Cooker

1. Sauté the ground turkey until no longer pink. Drain liquid, if necessary. 1 lb ground turkey
2. Add all of the other ingredients to the pressure cooker. Close the lid and seal your vent. 1 medium onion, 3 medium bell peppers, 14.5 oz can diced tomatoes , 15 oz can tomato sauce, 1/2 cup dry brown rice, 2 cups chicken broth, 1 clove garlic, 2 tsp oregano, ¼ tsp pepper, ⅛ tsp salt
3. Cook on high pressure for 15 minutes.
4. Quick pressure release. If you’d like to let the pressure release naturally for a few minutes, it’ll be fine sitting there.

Crockpot

1. Brown the ground turkey in a skillet over medium heat. 1 lb ground turkey
2. Add the ground turkey, broth, tomatoes, tomato sauce, chopped peppers and onion, black pepper, garlic, oregano, and salt to the Crock Pot. 2 cups chicken broth, 14.5 oz can diced tomatoes 15 oz can tomato sauce, 3 medium bell peppers, 1 medium onion, ¼ tsp pepper, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt
3. Cover and cook on low for 6-8 hours.
4. Add your uncooked rice about 1 hour before cook time is finished. You can also cook rice separately and add it right before serving. 1/2 cup dry brown rice

Stovetop

1. Sauté the ground turkey in a large pot until no longer pink. 1 lb ground turkey
2. Add broth, tomatoes, tomato sauce, chopped peppers and onions, rice, garlic, oregano, and salt and pepper. Cook for 5 minutes on medium-high, then reduce the heat to medium-low and simmer for 20-25 minutes. 2 cups chicken broth, 14.5 oz can diced tomatoes , 15 oz can tomato sauce, 3 medium bell peppers, 1/2 cup dry brown rice, 1 clove garlic, 2 tsp oregano, ⅛ tsp salt, ¼ tsp pepper
3. Test the peppers to make sure they’re cooked enough for you before removing the soup from the stovetop.