Hearty Stuffed Bell Pepper Soup with Ground Turkey

If you love the flavors of classic stuffed peppers but don’t have the time (or patience) to stuff them, this Stuffed Bell Pepper Soup with Ground Turkey is the perfect solution.

It’s hearty, flavorful, and packed with lean protein, colorful vegetables, and rich tomato broth.

This easy one-pot recipe transforms a family favorite into a quick, wholesome dinner that’s perfect for chilly nights or busy weeknights.

We all want meals that are comforting, nutritious, and simple to make. This stuffed pepper soup checks every box.

It’s everything you love about stuffed peppers in cozy, spoonable form.

Why You’ll Love This Stuffed Bell Pepper Soup

• Comforting, hearty, and full of rich, homestyle flavor.
• Made with lean ground turkey for a light, protein-packed twist.
• A simple, one-pot recipe that’s perfect for weeknight dinners.
• Customizable with your choice of rice, quinoa, or cauliflower rice.
• Great for meal prep and freezer-friendly for future meals.

This soup truly brings the taste of home to your table—with less mess and less time.

Ingredients You’ll Need

Here’s everything you’ll need to make this hearty soup:

• 1 pound lean ground turkey – for a lighter protein option.
• 3 bell peppers (any color) – red, green, and yellow for color and sweetness.
• 1 medium onion, chopped.
• 3 cloves garlic, minced.
• 1 can (15 oz) diced tomatoes.
• 1 can (8 oz) tomato sauce.
• 4 cups chicken broth – low sodium if preferred.
• 3/4 cup uncooked rice – white or brown both work.
• 1 teaspoon Italian seasoning.
• 1/2 teaspoon paprika.
• Salt and pepper, to taste.
• Olive oil for sautéing.
• Optional toppings: fresh parsley, shredded cheese, or sour cream.

How to Make Stuffed Bell Pepper Soup with Ground Turkey

Making this soup is as simple as it gets. Everything cooks together in one pot for minimal cleanup and maximum flavor.

1. Brown the turkey: Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground turkey and cook until no longer pink, breaking it up with a spoon as it cooks.
2. Add aromatics: Stir in the chopped onion and garlic, cooking until fragrant and soft, about 3–4 minutes.
3. Add peppers: Toss in the diced bell peppers and cook for another 3–4 minutes, until slightly softened.
4. Build the broth: Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir well to combine.
5. Add rice and seasonings: Stir in rice, Italian seasoning, paprika, salt, and pepper. Bring to a boil.
6. Simmer: Reduce heat to low, cover, and let the soup simmer for 25–30 minutes, or until the rice is tender and the soup thickens slightly.
7. Adjust and serve: Taste and adjust seasonings as needed. Serve warm with your favorite toppings.

Tips for the Best Flavor

• Use a mix of bell pepper colors for a balance of sweetness and flavor.
• For a thicker soup, use a little less broth or simmer uncovered near the end.
• Add a pinch of red pepper flakes for mild heat.
• Save time by using pre-cooked or microwaveable rice.
• For added texture, stir in corn, zucchini, or diced carrots.

Variations and Substitutions

This recipe is flexible, making it easy to adjust to your taste or dietary needs.

• Ground beef or chicken: Swap out ground turkey for a different protein.
• Low-carb version: Replace rice with cauliflower rice.
• Vegetarian option: Substitute ground turkey with lentils or plant-based crumbles.
• Extra flavor boost: Add a dash of Worcestershire sauce or soy sauce.
• Spice it up: Mix in chili flakes or hot sauce for a kick.

Storage and Meal Prep Tips

One of the best things about this soup? It stores and reheats beautifully.

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Let the soup cool completely, then transfer to freezer-safe containers for up to 3 months.
• Reheat: Warm gently on the stovetop or microwave until hot.
• Meal prep tip: If freezing, cook rice separately and add it when reheating to maintain texture.

What to Serve with Stuffed Bell Pepper Soup

This soup is hearty enough on its own, but it also pairs beautifully with:

• Warm, crusty bread or garlic toast.
• A light green salad with lemon vinaigrette.
• Roasted veggies or baked sweet potatoes.
• A sprinkle of shredded cheese or avocado slices on top.

Recipe FAQ’s

Can I make this soup in a slow cooker?

Yes! Brown the turkey and onion first, then add all ingredients (except rice) to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, adding cooked rice during the last 30 minutes.

Can I freeze Stuffed Bell Pepper Soup?

Yes, it freezes beautifully. For best results, freeze the soup without rice and add fresh or reheated rice when serving.

What kind of rice works best?

Long-grain white rice gives the best texture, but jasmine or brown rice are great alternatives.