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Lightened Up Stuffed Pepper Soup with Fresh Herbs and Parmesan

A lighter version of a classic stuffed pepper, perfect for soup season lunches!
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Prep Time 10 mins
Cook Time 30 mins

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.