Stuffed bell pepper soup with turkey meat

Stuffed bell pepper soup with turkey meat

A recipe full of flavor and nostalgia, stuffed bell pepper soup with turkey meat is a dish that brings together simple yet characterful ingredients. This soup is not just a main course but also a culinary experience that reminds us of family meals, the aromas from grandma's kitchen, and the traditions that connect us.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 6

Ingredients:
- 25 small bell peppers (preferably in various colors for an appetizing appearance)
- 1 kg ground turkey
- 8 tablespoons rice
- 1 egg
- Salt and pepper, to taste
- 3 L water
- 2 carrots
- 1/2 trout
- 1 parsley root
- 4 tablespoons oil
- 2 tablespoons flour
- 1/2 L tomato paste

A few details about the ingredients:
Turkey meat is a healthy and leaner alternative to pork or beef, with low saturated fat content. Rice, on the other hand, adds consistency and helps bind the filling. Bell peppers, besides being delicious, are an excellent source of vitamins A and C.

Recipe preparation:

Step 1: Preparing the filling
In a large bowl, place the ground turkey. Add the rice, egg, salt, and pepper. Use a spatula or simply your hands to mix all the ingredients. Make sure to achieve a homogeneous mixture so that each bite is full of flavor.

Practical tips: You can also add spices like thyme or paprika for an extra flavor boost. Depending on your preferences, feel free to experiment with various herbs!

Step 2: Filling the peppers
Wash the peppers and remove the seeds from the inside. This step is crucial to avoid a bitter taste in the filling. Carefully fill each pepper with the meat mixture, leaving a little room at the top to allow for expansion during cooking.

Step 3: Preparing the soup
In a large pot, add the oil and let it heat over medium heat. Add the flour and stir constantly until it becomes slightly golden. This process will give the soup a creamy texture.

Step 4: Adding the tomato paste
Next, add the tomato paste and the 3 L of water, stirring well to avoid lumps. Let it boil until the mixture homogenizes.

Step 5: Adding the vegetables and stuffed peppers
Peel the carrots, trout, and parsley root, then wash them well. Add the whole vegetables to the pot along with the stuffed peppers. Let everything simmer over medium heat for about 45 minutes.

Step 6: Finishing the soup
When the peppers are cooked and the vegetables are tender, remove the vegetables from the soup. If desired, you can chop them finely and add them back to the soup to enhance the flavor.

Serving:
Serve the soup hot, with freshly chopped parsley on top for an extra touch of freshness. It can be accompanied by a slice of fresh bread or polenta.

Possible variations:
For a spicy touch, you can add a little chopped hot pepper to the filling. Also, instead of turkey meat, you can use chicken or even a vegetarian version using mushrooms or chopped vegetables.

Calories and nutritional benefits:
This soup is a healthy option, with a moderate calorie intake due to the turkey meat and fresh vegetables. It is rich in proteins and vitamins, making it ideal for a nutritious lunch or a comforting dinner.

Frequently asked questions:
1. Can I use large bell peppers?
Yes, but the cooking time will be longer, and the filling may require more time to cook completely.

2. How can I store the soup?
The soup can be stored in the refrigerator for up to 3 days or can be frozen for later use.

3. What other spices can I add?
You can experiment with spices like oregano, basil, or even curry for a different flavor.

This stuffed bell pepper soup recipe with turkey meat is not only nourishing but also an excellent way to gather the family around the table, offering moments of joy and conviviality. Don’t forget to share this recipe with your loved ones and create delicious memories! Enjoy your meal!