One-Pot Turkey Stuffed Bell Pepper Soup

🥘 Ingredients

• Israeli couscous
  5 oz
• beef stock concentrate
  4 unit
• cooking oil
  1 tsp
• dried oregano
  2 tsp
• green bell pepper
  2 unit
• ground turkey
  20 oz
• marinara sauce
  2 unit
• onion
  2 unit
• pepper
• salt
• tomato paste
  2 unit

🍳 Cookware

• medium pot

1. 

   1

   Wash and dry all produce.
2. 

   2

   Halve, peel, and dice onion into 1/2-inch pieces. Core, deseed, and dice green bell pepper into 1/2-inch pieces.

   onion: 2 unit, green bell pepper: 2 unit
3. 

   3

   Heat a drizzle of cooking oil in a medium pot (large pot for 4 servings) over medium-high heat. Add ground turkey *, onion, and bell pepper; stir to combine. Season with dried oregano , salt , and pepper . Cook, breaking up meat into pieces, until ground turkey is cooked through and veggies are tender, 4-6 minutes. **Swap in turkey* for beef.**

   cooking oil: 1 tsp, ground turkey: 20 oz, dried oregano: 2 tsp, salt, pepper
4. 

   4

   Add tomato paste to pot with turkey and veggies; cook, stirring occasionally, until tomato paste darkens in color, 1-2 minutes. Add marinara sauce , beef stock concentrate , Israeli couscous , and 2 cups water (4 cups for 4 servings). Bring to a boil, then cover and reduce heat to medium low. Cook until couscous is tender and soup has thickened slightly, 6-8 minutes. TIP: If there is excess grease on the surface of the soup, carefully skim it off. Season with salt and pepper to taste.

   tomato paste: 2 unit, marinara sauce: 2 unit, beef stock concentrate: 4 unit, Israeli couscous: 5 oz
5. 5

   Divide soup between bowls and serve. Ground turkey is fully cooked when internal temperature reaches 165 degrees F.