Hearty Stuffed Bell Pepper Soup with Ground Turkey
This Hearty Stuffed Bell Pepper Soup with Ground Turkey is warm, filling, and packed with classic stuffed pepper flavors in cozy soup form. Lean ground turkey, tender bell peppers, tomatoes, and rice simmer together into a rich, comforting bowl with plenty of texture. It’s an easy one-pot meal that’s satisfying, wholesome, and perfect for weeknight dinners.
Ingredients
Soup Base
- 1 lb ground turkey
- 4 large bell peppers diced (mix red, yellow, or green)
- 1 medium onion diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 2 tablespoons tomato paste
- 4 cups chicken or vegetable broth
- 1 cup cooked rice or quinoa
Seasonings
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- Salt and pepper to taste
Optional Toppings
- Shredded cheese
- Fresh parsley
- Sour cream
Tips
- Frozen bell peppers work in a pinch but fresh gives the best texture.
- You can swap rice for quinoa or barley for different textures.
Instructions
Step 1: Cook Aromatics
- Heat a large pot over medium heat. Add a small drizzle of oil. Sauté diced onions until soft. Add garlic and cook until fragrant, about 1 minute.
Step 2: Brown the Ground Turkey
- Add ground turkey to the pot. Break it up with a spatula. Cook until it’s no longer pink. Season lightly with salt and pepper while cooking.
Step 3: Add Bell Peppers and Tomatoes
- Stir in diced bell peppers, canned tomatoes, and tomato paste. Mix well so the tomato paste coats the meat and veggies.
Step 4: Add Broth and Grain
- Pour in chicken or vegetable broth. Add rice or quinoa. Stir to combine. Increase heat until the soup reaches a gentle boil.
Step 5: Simmer
- Reduce heat to low. Cover the pot. Let the soup simmer for 20–25 minutes. The peppers should be tender and the flavors well combined.
Step 6: Adjust Seasoning and Serve
- Taste and add more salt, pepper, or spices if needed. Serve hot in bowls. Top with shredded cheese, parsley, or a dollop of sour cream if desired.
Video
Notes
📝 Notes
- Use lean ground turkey for a healthier option.
- Substitute rice with quinoa for extra protein.
- Add extra bell peppers for more color and nutrients.
- Season with smoked paprika or chili flakes for a flavor kick.
- Use low-sodium broth to control sodium levels.
- Simmer longer for richer, more developed flavors.
- Leftovers store well in the fridge for 3–4 days.
- Freeze portions in airtight containers for up to 2 months.