I had originally planned on making Italian stuffed peppers for dinner one night this week but then a wicked strain of strep throat took over our house and that never happened. Ice cream and popsicles on repeat over here. My family has had more take out this week than they’ve had in the last month. They needed real food and I needed to get the drawer full of peppers eaten up before they went bad. So I chopped it up, threw it all into a stock pot with some beef broth and called it dinner. So easy and even more delicious! I made a double batch to freeze later for lunches. Food prep friends.
I kept the original recipe paleo for those of us who struggle with grains but I added brown rice and cheese to my families bowls for a whole family option and they raved about how delicious it was! Either way it’s a win! I’ve got enough to last us through the weekend so I’m closing the kitchen until Sunday. Enjoy!
Stuffed Pepper Soup
This is more a broth based soup. If you'd prefer a thicker consistency reduce stock to 4 cups and thicken with tomato paste if needed.
Whole Family Option:
Serve with brown rice or quinoa and cheddar cheese on top. Yum!
- 1 lb ground turkey
- 1 lb ground Italian sausage
- 2 15 oz cans tomato sauce homemade or no sugar added
- 2 14 oz cans fire roasted tomatoes
- 1 small yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 yellow bell pepper diced
- 1 orange bell pepper diced
- 3 cloves garlic minced
- 6 cups beef stock/broth
- 21 seasoning salute to season
- Ground black pepper
- 1 tbsp olive or avocado oil
In a large stock pan or dutch oven combine ground turkey and sausage and brown until no longer pink.
Transfer meat to a strainer. Rinse and drain meat. Set aside.
In the same pot combine peppers, onion and garlic and sauté with 1 tbsp avocado oil until fragrant. Season with 21 seasoning salute and ground pepper.
Add beef broth, tomato sauce and fire roasted tomatoes to pepper mix. Stir well.
Add strained meat back into pot and bring all ingredients to a boil.
Reduce heat to medium-low and allow to simmer until peppers are tender. Enjoy!