One-Pot Turkey Stuffed Bell Pepper Soup

🥘 Ingredients

• Israeli couscous
  1 c
• beef stock concentrate
  1 unit
• cooking oil
  1 tbsp
• dried oregano
  1 tsp
• green bell pepper (cored, deseeded, and diced into ½-inch pieces)
  2 unit
• ground turkey
  12 oz
• marinara sauce
  14.5 oz
• onion (diced into ½-inch pieces)
  1 unit
• tomato paste
  1 tbsp

🍳 Cookware

• medium pot

1. 

   1

   onion green bell pepper ground turkey dried oregano tomato paste marinara sauce beef stock concentrate Israeli couscous cooking oil

   onion: 1 unit (diced into ½-inch pieces), green bell pepper: 2 unit (cored, deseeded, and diced into ½-inch pieces), ground turkey: 12 oz, dried oregano: 1 tsp, tomato paste: 1 tbsp, marinara sauce: 14.5 oz, beef stock concentrate: 1 unit, Israeli couscous: 1 c, cooking oil: 1 tbsp
2. 

   2

   Wash and dry produce. Prepare onion and green bell pepper as noted above.
3. 

   3

   Heat cooking oil in a medium pot over medium-high heat. Add ground turkey, onion, and green bell pepper; stir to combine. Season with dried oregano, salt, and pepper. Cook, breaking up meat into pieces, until turkey is cooked through and vegetables are tender ⏱️ 5 minutes .
4. 

   4

   Add tomato paste to the pot with turkey and vegetables. Cook, stirring occasionally, until tomato paste darkens in color ⏱️ 1 minute . Add marinara sauce, beef stock concentrate, Israeli couscous, and 2 cups water. Bring to a boil, then cover and reduce heat to medium-low. Cook until couscous is tender and soup has thickened slightly ⏱️ 7 minutes .