Taste the flavors of an Italian stuffed bell pepper in every bite of this filling, low carb soup! Bell peppers, roasted tomatoes, ground turkey, cauliflower rice and seasonings all come together to create your next favorite soup.
Start by heating your dutch oven or deep sided pot over medium heat, then add in frozen riced cauliflower. Let steam, stirring occasionally, for 3-4 minutes. Once cooked, scoop out of pot and onto plate; set aside.
To dice bell peppers, start by slicing them in half top to bottom. Remove any white pith and all seeds, then lay pieces flat on cutting board, skin side down. Run your knife from top to bottom to create strips, then turn sideways to dice!
In the same pot, add 1 tbsp. olive oil or avocado oil over medium heat. Add in diced onions, diced bell peppers and minced garlic. Season lightly with salt and pepper, then cook until soft, about 5 minutes.
Next, add in ground turkey and break up with wooden spoon into small pieces. Cook until no longer pink, about 5 minutes.
Lastly you'll add in both cans of tomatoes, the oregano, salt and pepper and water. Stir to combine then bring to a boil. Lower heat to simmer and cook another 5 minutes.
Taste for seasonings and adjust if necessary. Turn heat all the way down then add back the steamed cauliflower rice to the pot, along with the chopped green onions. Divide into bowls and serve!
Keyword bell peppers, cauliflower rice, cherry tomatoes, fire roasted, ground turkey, italian,, oregano, Soup, stuffed