How was your weekend?
Mine was pretty good!
Unfortunately, I didn’t make it to yoga on Friday night or on Sunday. I’m feeling a little guilty about that. I did buy new running shoes, so I’m excited to put some miles on those bad boys. David and I also got to go see our friends Max and Maren’s new house they bought, so that was really fun! We love getting Ryder and their yellow lab Donner together to play. They played and played and played! The weather was about 72 and we even went on almost a 4 mile walk. Then we enjoyed beers, Mexican street corn, pulled pork tacos, and oatmeal chocolate chip cookies. It was a good day! Sunday I had a head ache in the morning, but I pulled through and made some fresh English Muffin bread that I hope to share with you very soon. We then headed up to my parents house to watch the Niners game. Yeah, not so happy about their loss to the Seahawks, but I truly believe it was because of all the bad calls by the refs. Also, Richard Sherman…oh my god…what a joke. I’d be embarrassed to have him on my team.
I thought about not sharing this recipe with you guys. Honestly, I’m embarrassed of the photos, but this is one of those times that dinner was done and it was so delicious that I had to snap some pictures! I know, I know…it might not look super appetizing from the bad lighting but don’t let that fool you. This soup is so delicious. It’s warm (duh), filling, savory, and sticks with you.
In the last year I really started loving stuffed bell peppers. It wasn’t really a meal I ate growing up and usually all the recipes I came across had rice in them, which I wasn’t a huge fan of. So, I finally found some recipes that struck my fancy or made up my own, and I’m happy to report that I am now a stuffed bell pepper fan!
I really love that this soup tastes like stuffed bell peppers but you don’t have to stuff one pepper! The soup is rather simple to make and doesn’t take long at all. We had it a couple Sundays ago for dinner with some of that homemade English Muffin bread. Oh my goodness! It was heavenly. Luckily, we had leftovers for days. This recipe makes about 6 servings!
Stuffed Pepper Soup
Adapted from ValSoCal
1 tablespoon olive oil
4 bell peppers, any variety seeded and diced
1 onion, diced
3 cloves garlic, minced
1 1/2 pounds ground turkey
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
3 teaspoons Worcestershire sauce
6 cups beef broth
1 (15 oz) can diced fire roasted tomatoes
1 1/2 cups white rice
In a large Dutch oven over medium heat add olive oil. Add diced peppers and onions, saute for 5 minutes or until soft. Stir in garlic and saute 1 minute. Stir in ground turkey and saute about 3-5 minutes or until no longer pink. Sprinkle in the seasonings and tomato paste, and cook for 1 or 2 minutes. Stir in Worcestershire, beef broth, and diced tomatoes. Bring to a boil. Reduce heat to a simmer and add in white rice. Stir and cover pot for 20 minutes.
If you add all 1 1/2 cups rice to the pot, it’s likely that your leftovers will have no liquid left. You could cook your rice separately and add it in to each bowl to avoid this from happening. I actually really liked it the next day with no liquid left, it reminded me of delicious Spanish rice my mom makes. It’s up to you!