Stuffed Bell Pepper Soup

4 medium whole bell peppers, finely chopped

3 garlic cloves, minced

1 yellow onion, diced

1 pound ground turkey

2 tablespoons Italian seasoning

1 tablespoon garlic powder

1 15 ounce can San Marzano tomatoes

6 cups chicken or beef broth

1-2 cups rice (I just used a frozen bag of brown rice)

Shredded mozzarella cheese

1. Heat a large Dutch oven or soup pot over medium to medium high heat. Drizzle pot with olive oil and saute garlic, & onions until translucent, about 5 minutes.

2. Add in chopped peppers and sauté for 5-7 minutes.

3. Add ground turkey & seasonings and sauté until browned.

4. Add tomatoes and break up the tomatoes to release their juiciness!

5. Add chicken broth and rice, stir, and cover pot. Cook on low for 30 minutes. Enjoy!

6. I topped mine with mozzarella cheese and it was so yummy!