This Crockpot Stuffed Bell Pepper Soup is packed with protein, taste amazing, and perfect for a rainy day. It is even macro friendly for all my friends that track macros.
3 bell peppers, diced (I used red, yellow, and orange)
1 14.5oz can tomato sauce
2 cup instant rice
2 garlic cloves, diced
1/2 onion, diced
1 tsp Italian seasoning
Preheat a medium size pan over medium heat, brown ground turkey until no longer pink in the middle. Add onions, garlic, Italian seasoning, salt, and pepper. Cook until onions are translucent. Transfer to large crockpot.
Add diced tomatoes, tomato sauce, chicken broth, and Worcestershire sauce to crockpot. Mix all together and cook on low for 4 hours.
Add rice 30 minutes before serving to crockpot.
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