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Sarasota's Stuffed Pepper Soup

Here's how you make Sarasota's Stuffed Pepper Soup
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  • Servings: 6-10
  • Prep: 10-15m
  • Cook: 30-35m
    • The following recipe serves 6-10 people.

Ingredients

The ingredients are:
  • 1 1/2 pounds ground turkey (beef can be used)
  • 2 1/2 cups cooked brown rice (white can be used)
  • 2 1/2 cups bell peppers, diced (a mix of red, yellow, orange, and green, approximately 4 medium peppers or 1-1 1/5 lbs, *See Note Below)
  • 1 to 2 small jalapeno peppers (seeds and ribs removed and fine minced, I used 2 because I like it spicy)
  • 2/3 cup yellow onion, small diced
  • 2 garlic cloves, minced
  • 3/4 cup mushrooms, diced (small diced, white button mushrooms)
  • 1/3 cup carrots, small diced
  • 1/2 cup celery, small diced
  • 1 can (8 ounce) tomato sauce
  • 1 can (15 ounce) tomato puree
  • 1 can (15 ounce) stewed tomatoes (broken up)
  • 1 can (15 ounce) diced tomatoes
  • 4 cups chicken broth (*See Note below)
  • 2 cups beef broth (*See Note Below)
  • 2 cups water (add more or less if needed)
  • 2 to 3 tablespoons light brown sugar (more or less to taste)
  • 2 tablespoons fresh parsley, fine minced
  • 1 teaspoon fresh thyme
  • 2 teaspoons Italian seasoning (to taste)
  • Kosher salt, to taste
  • Pepper, to taste
  • Olive oil
  • Garnish
  • Sharp white or cheddar cheese, fine grated
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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