Name: "Stuffed Bell Pepper" Soup with Turkey, Rice, Spinach, Dill & Parmesan
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 1 cup basmati rice; 3 medium carrots; 3 sticks celery; 2839 ml chicken or vegetable broth; 2 (398 ml) cans diced tomatoes; 1 small bunch fresh dill; 6 cloves garlic; 3 green bell peppers; 1.02 kg ground turkey; 85 g Parmesan cheese; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; Italian seasoning; salt

"Stuffed Bell Pepper" Soup with Turkey, Rice, Spinach, Dill & Parmesan"Stuffed Bell Pepper" Soup with Turkey, Rice, Spinach, Dill & Parmesan — a 45-minute dinner recipe with 16 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

1 cup basmati rice

3 medium carrots

3 sticks celery

2839 ml chicken or vegetable broth

2 (398 ml) cans diced tomatoes

1 small bunch fresh dill

6 cloves garlic

3 green bell peppers

1.02 kg ground turkey

85 g Parmesan cheese

1 ½ medium yellow onions

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Preheat a large pot over medium-high heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add turkey, salt, and pepper to the pot; cook, breaking apart with a spoon, until browned and crumbly, 4-5 minutes. Transfer turkey to a plate and set aside. (Reserve pot for later use.)

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim and small dice celery; peel, trim, and small dice carrots. Place both in a large bowl.

Trim, seed, and slice bell peppers into thin strips, then cut crosswise into bite-sized pieces. Add to the bowl with the celery and carrot.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl.

Return the pot to medium-high heat.

Once the pot is hot, add more oil and swirl to coat the bottom. Add veggies and spices; sauté, stirring occasionally, until starting to soften, 4-5 minutes. (Reserve bowl for later use.)

Return turkey to the pot along with broth, tomatoes, and rice; stir to combine and bring to a boil over high heat. Once boiling, reduce heat to low and simmer, stirring occasionally, until rice is soft and veggies are tender, 12-15 minutes.

Meanwhile, roughly chop spinach and place in the reserved bowl.

Using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the spinach and set aside.

Finely grate Parmesan and set aside.

When the soup is done, add spinach and dill to the pot in handfuls, waiting for the spinach to wilt slightly before adding the next handful. Stir to combine and remove from the heat.

To serve, divide soup between bowls and top with Parmesan. Enjoy!

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