I love soup season. Today, it’s rainy and cold – this whole week has been gloomy and it’s the perfect time for a hot bowl of soup for lunch. This lightened up stuffed pepper soup uses ground turkey, veggies, riced cauliflower instead of rice, and fresh herbs. But what really packs the punch is a parmesan cheese rind.
It’s all the classic flavors of stuffed peppers that you love, but it comes together in 20 minutes and makes for amazing left overs!
What are your favorite fall soups?
Lightened Up Stuffed Pepper Soup with Fresh Herbs and Parmesan
A lighter version of a classic stuffed pepper, perfect for soup season lunches!
Ingredients
- 1 lb ground turkey
- 2 tbsp butter
- 1 large onion, diced
- 6 cloves garlic, minced
- 1-2 large red pepper, diced
- 1 green pepper, diced (skip if you don't like green peppers or use another color for more variety!)
- 1.5 c riced cauliflower (frozen or fresh)
- to taste: fresh oregano, thyme, rosemary
- 1 24 oz can tomato sauce
- 32 oz broth (chicken, beef, vegetable, mushroom – whatever kind you want to use or have on hand)
- salt & pepper, to taste
- 1 parmesan rind
- grated parmesan, for serving
Instructions
- Over medium heat, melt butter and add turkey with a dash or two of salt. Saute until the turkey is browned and little pink remains.
- Add diced onion, garlic, peppers and riced cauliflower, until softened, about 5 minutes.
- Add fresh herbs and saute until fragrant, about 2 minutes.
- Add tomato sauce and broth, stirring well. Bring to a boil and then lower to a simmer. Taste for salt & pepper, and add accordingly.
- Place parmesan rind in the pot while the soup simmers for about 20-25 minutes.
- Remove parmesan rind, serve with grated parmesan cheese.
