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Healthy Stuffed Green Pepper Soup Base

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“This is my take on a Stuffed Green Pepper soup made with healthier alternatives. *NOTE* this is for the base only! Cook the rice separate and add at the end. Calorie counts will change at that point.”
READY IN:
1hr
SERVES:
3-4
YIELD:
8 Cups
UNITS:
US

Ingredients Nutrition

  • 1 lb ground turkey
  • 32 ounces low-sodium V8 juice
  • 14 12 ounces chicken broth (Avoid vegetable broth because you need to cut the acidity)
  • 2 large green peppers (feel free to add more or use different colors)
  • spices
  • 1 cup rice, per person on the side (I like to use jasmine or basmati)

Directions

  1. Brown ground turkey in a large soup pot.
  2. Add the V8 juice and the can of broth. Stir and bring to a boil.
  3. Turn down heat to medium and let simmer for 15 minutes.
  4. While broth is cooking, dice green peppers and set aside. Feel free to add other vegetables like onions, carrots, celery, etc.
  5. After broth simmers, add diced green peppers and other vegetables. Let cook for another 15 minutes until vegetables are tender.
  6. Add spices according to taste. (I usually add salt, pepper, and the Italian Seasoning mix, which goes very well with the tomato base).
  7. Cook rice according to directions and have ready on the side.
  8. Measure 1/2 cup rice in each bowl and fill with soup base (usually 2 or 3 ladle-fulls).
  9. Enjoy and ask for 2nds!

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