I’ve been on a little bit of a soup kick lately and here’s my newest creation – Stuffed Pepper Soup. I picked a bunch of peppers and wanted to make stuffed peppers. Unfortunately, they were little peppers and wouldn’t have been good for stuffing, so I decided to make a stuffed pepper soup instead.
I threw this soup together and it was so good! It took way less time to make than stuffed peppers and I did it all in one pot, except for the rice. It’s great for a quick dinner during the week. It made about 10-12 servings which was perfect for leftovers and lunches. I’m looking forward to making it again!
1 lb ground turkey
2-3 medium green peppers, seeded and cut into chunks
1 garlic clove, minced
28 oz can of fire roasted tomatoes
1 qt chicken stock
1/2 tsp oregano
fresh ground peppers
In a large pot, brown the meat and drain off any grease. I used ground turkey that was pretty lean, so I didn’t have too much grease to drain. Add in the garlic clove, green peppers, tomatoes and chicken stock. Stir and bring to a boil. Reduce heat and allow to simmer until the peppers are tender. Season with salt and fresh ground pepper to your taste and add in the oregano.
While the soup is simmering, cook the brown rice according to the package. I made 4 servings for rice and it was the perfect amount I needed for the soup. To serve, place a spoonful of rice in the center of a bowl. Spoon the soup over top of it and serve to distribute the rice. Serve with a slice of crusty bread.
I’m sad the summer growing season is coming to an end with a bumper crop of peppers. My peppers didn’t do great all summer, but now that it’s cooler and I’ve pulled out the tomato plants out of the garden, my peppers are doing phenomenal! I picked about two dozen jalapenos, a dozen green peppers and 6 poblano peppers the other day. I’ve been in the mood for stuffed jalapenos and had all the ingredients in the fridge along with half a package of bacon. Another perfect opportunity to spend some time in the kitchen!
These stuffed jalapenos are amazing! The gooey cheese in the center with the smokey bacon and the spicy pepper…there’s really no way for me to describe how good they are, you just need to make them! I baked half the batch as an appetizer for my husband and I to snack on while I was making the rest of our dinner. The other half were frozen and will be made in the very near future. These are going to be my go-to recipe to bring to parties!
12 jalapenos, sliced in half, ribs and seeds removed
8 ozs cream cheese, softened at room temperature
1 cup shredded cheddar cheese
1 garlic clove, minced
1/2 tsp smoked paprika
12 slices of bacon, cut in half
Preheat oven to 400 degrees. Line a baking sheet with parchment paper and place a wire rack on top. Set aside.
In a medium bowl, combine the softened cream cheese, cheddar cheese, garlic and smoked paprika using a hand mixer. Spoon the filling into the halved jalapenos and wrap with half a slice of bacon. Secure with a toothpick and place on the wire rack. Continue this process until all the jalapenos are filled and wrapped.
Bake for 25 to 30 minutes until the cheese is bubbly and the bacon is crispy. Remove from oven and serve immediately. Try not to burn the inside of your mouth with hot cheese!