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Easy Stuffed Bell Pepper Soup with Ground Turkey

A comforting and hearty soup that captures the flavors of stuffed bell peppers without the hassle of stuffing them. Perfect for family gatherings and cozy evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Meat and base ingredients
  • 1 pound ground turkey
  • 1 tablespoon olive oil for sautéing
Vegetables
  • 4 pieces bell peppers, diced (any colors you prefer)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Liquids and grains
  • 4 cups chicken broth
  • 15 oz can diced tomatoes drained
  • 1 cup cooked rice
Seasonings
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Method
 

Preparation
  1. In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, stirring until they become fragrant and slightly translucent, about 3-4 minutes.
  2. Add the ground turkey to the pot, breaking it apart with a wooden spoon. Cook until it is browned and fully cooked through, about 5-7 minutes. Don’t hesitate to season with salt and pepper during this stage!
  3. Toss in the diced bell peppers and stir everything together. Cook until the peppers start to soften, about 3-5 minutes.
  4. Pour in the chicken broth and can of diced tomatoes. Add the cooked rice and Italian seasoning. Stir well to combine.
  5. Allow the soup to simmer for about 10-15 minutes, allowing all the flavors to meld together. Adjust seasoning to taste.
  6. Ladle the soup into bowls and top with your choice of herbs or yogurt if desired.

Notes

This soup can last up to 5 days in the refrigerator in an airtight container. For longer storage, freeze it for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave. Add a splash of broth if the soup thickens too much during storage.