spicy stuffed pepper soup

Recipe by
Denise Miles
Auburn, AL

Oh my goodness, this is such a great dinner. There is lots of flavor and heat. Sour cream and Tortilla scoops make this a delightful dinner for the family.

yield 12 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For spicy stuffed pepper soup

  • 2 lb
    ground turkey or ground sausage
  • 1/2 lg
    yellow onion, chopped
  • 2 md
    bell peppers, any color, chopped
  • 4 clove
    garlic, minced
  • 2 Tbsp
    chili powder
  • 1 Tbsp
    paprika
  • 1 tsp
    dried sage
  • 1 tsp
    dried rosemary
  • 1 Tbsp
    red pepper flakes
  • 2 can
    diced tomatoes (14.5 oz each)
  • 2 can
    tomato sauce (15 oz each)
  • 1 can
    black beans, drained (15 oz)
  • 1 can
    Rotel (10 oz)
  • 6 c
    beef broth or beef stock
  • 1 1/2 c
    Jasmin or regular rice

How To Make spicy stuffed pepper soup

  • 1
    Secure a Dutch oven. Add in about 2 or 3 Tbsp of olive oil on medium heat. Add in ground turkey (or ground sausage).
  • 2
    Season and brown ground turkey. Add onion, bell peppers, and garlic. Stir to combine.
  • 3
    Add in all seasoning and continue to stir. Turn down the heat and add diced tomatoes and tomato sauces.
  • 4
    Continue to add in black beans and Rotel. Add in also the beef stock or beef broth. Incorporate well.
  • 5
    Turn up the heat. Add in rice and stir to coat everything in your pot. After it comes to a boil, reduce heat and simmer for 7 to 8 minutes to allow the rice to soften.
  • 6
    Keep an eye on your pot and continue to stir. If you feel it needs more liquid. Add some at this time and continue stir.
  • 7
    Tilt the pot lid on top of your Dutch oven or pot. Let cook stirring occasionally.
  • 8
    When serving top each individual bowl with sour cream if desired. Add tortilla scoops for scooping or blending the sour cream into your soup. Serve and enjoy!

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