Sarasota's Stuffed Pepper Soup

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"A standby favorite and absolutely delicious. There is a bit of prep work; but, it really isn't difficult. And, it cooks up pretty quickly. Also, it's even better the next day. I prefer to use turkey and brown rice for my soup; but, beef and white rice works just as well. And note ... this makes a big pot of soup; so, make sure you have a few containers for leftovers."

Original is 6-10 servings
  • Garnish


  • Serving Size: 1 (907.6 g)
  • Calories 369.8
  • Total Fat - 4.3 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 62.8 mg
  • Sodium - 1283.7 mg
  • Total Carbohydrate - 45.6 g
  • Dietary Fiber - 7.7 g
  • Sugars - 16.8 g
  • Protein - 40.5 g
  • Calcium - 102.8 mg
  • Iron - 5 mg
  • Vitamin C - 99.3 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Base ... Start with a couple of drizzles of olive oil (about 1 tablespoon). Then, add the turkey, and saute on medium heat; until golden brown, about 4-5 minutes stirring often.

Step 2

Vegetables ... Then, add the onions, celery and carrots; along with a bit more olive oil (only if needed); and, continue to saute 2-3 minutes. Next, add the peppers, jalapeno, mushrooms, garlic, thyme, Italian seasoning, salt, pepper; and, saute another 2-3 minutes, stirring often. You can re-season later if needed. *NOTE: I like a mix of bell peppers (green, red, yellow, orange; choose your favorites). Remember that green is the most bitter of the other colors; so, I like to mix them up.

Step 3

Sauce ... Add all the tomatoes, broth, water, brown sugar; and, stir until everything is combined. *NOTE: I like to use a mix of chicken and beef broth; but, you can use all chicken or all beef - that is your choice. Also, if the soup seems a bit thick to you; just add more water. Remember, you will be adding the cooked rice to each bowl; so, you want enough broth. Usually I add a bit more water; but, again, that is a personal taste.

Step 4

Simmer ... Bring the soup to a light boil; then, return to a low simmer. Make sure to taste, and re-season if needed. Simmer, covered about 20 minutes, until all the vegetables are tender.

Step 5

Rice ... Now, if you don't want another dirty pot. Simply make the rice in the soup pot; before you make the soup. You can always reheat it in the microwave. Or, as the soup cooks, prepare your rice according to package directions; then, set to the side, covered to keep warm. Again, I prefer brown rice; but, use your favorite.

Step 6

Finish, Serve and ENJOY! ... First, add the parsley; and, stir to mix everything together. Second, don't forget to grate your cheese for a garish. Then, add a scoop of rice to each bowl - top with soup - cheese; and, dig in! Again, it makes a BIG pot; so, have containers available. I always freeze the rice and soup separate; that way, the rice doesn't soak up all the broth. You can always make more rice the next time you serve the soup.


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