Hearty Stuffed Bell Pepper Soup with Ground Turkey
This Stuffed Bell Pepper Soup with Ground Turkey delivers all the flavor and comfort of traditional stuffed peppers in an easy, one-pot soup. With lean ground turkey, colorful bell peppers, hearty rice, and a rich tomato broth, it’s the perfect balance of nutrition and satisfaction.Ready in 45 minutes, this healthy, protein-packed recipe is ideal for cozy weeknight dinners, meal prep, or freezing for later. Simple, hearty, and family-friendly, it’s a delicious twist on a classic comfort food that you’ll want to make again and again.
Ingredients
- 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
- ¾ cup uncooked rice white or brown both work
- 1 teaspoon Italian seasoning.
- ½ teaspoon paprika.
- Salt and pepper to taste
- Olive oil for sautéing.
Optional toppings:
- fresh parsley, shredded cheese, or sour cream
Instructions
- 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.
- Add aromatics: Stir in the chopped onion and garlic, cooking until fragrant and soft, about 3–4 minutes.
- Add peppers: Toss in the diced bell peppers and cook for another 3–4 minutes, until slightly softened.
- Build the broth: Pour in the diced tomatoes, tomato sauce, and chicken broth. Stir well to combine.
- Add rice and seasonings: Stir in rice, Italian seasoning, paprika, salt, and pepper. Bring to a boil.
- 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.
- Adjust and serve: Taste and adjust seasonings as needed. Serve warm with your favorite toppings.