Mexican Stuffed Pepper Soup
Author: Nicole
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 large bell peppers, chopped (your choice of colors)
  • 1 poblano pepper, chopped
  • 1 pound lean ground turkey (see Notes)
  • 3 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 4 cups low-sodium chicken broth
  • 1 cup quick-cooking brown rice
  • Kosher salt and freshly ground black pepper (to taste)
  • ΒΌ cup chopped fresh cilantro, plus more for serving
  • Garnish with chopped fresh cilantro, shredded cheese (such as Monterey Jack or queso fresco/blanco) and/or hot sauce
Instructions
  1. Heat oil in a large pot or Dutch oven (at least 5 quarts) over medium-high heat.
  2. Add onion, bell peppers and poblano pepper. Cook, stirring often, until starting to soften, about 10 minutes.
  3. Add turkey, garlic, cumin, coriander, Kosher salt and freshly ground black pepper. Stir and break up the turkey with a wooden spoon, until the turkey is no longer pink, about 3 to 5 minutes.
  4. Stir in broth and rice and bring to a boil.
  5. Reduce heat to maintain a low simmer, cover and cook until the rice is tender, 15 to 20 minutes. Remove from heat and stir in cilantro.
  6. Serve the soup topped with cilantro and cheese, if desired.
  7. To make ahead
  8. Refrigerate for up to 3 days.
Notes
* You can use ground lean beef or ground chicken in place of the turkey.
* Soup can be made 3 days in advance and refrigerated or frozen for up to 3 months.
* Want to make this Italian-inspired? Use 2 teaspoons dried basil and 2 teaspoons dried oregano in place of cumin and coriander. Use flat-leaf parsley in place of cilantro. Top with shredded provolone or mozzarella cheese.
Recipe by Riegl Palate at https://www.rieglpalate.com/mexican-stuffed-pepper-soup/