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One-Pot Stuffed Bell Pepper Soup with Ground Turkey

A comforting and savory soup with ground turkey, diced bell peppers, and rice simmered in a rich broth, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb ground turkey Ensure it's Halal.
  • 3 pieces bell peppers, diced (any color)
  • 1 piece onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups chicken broth Ensure it's Halal.
  • 1 cup rice (white or brown)
  • 1 tsp Italian seasoning
  • to taste Salt and pepper
  • as needed Olive oil for sautéing

Method
 

Cooking the Soup
  1. Heat a drizzle of olive oil in a large pot over medium heat. Once hot, add the chopped onion and diced bell peppers. Cook for about 5 minutes until the vegetables start to soften.
  2. Stir in the minced garlic and ground turkey. Cook until the turkey is no longer pink, roughly 5-7 minutes. Don’t forget to break it up as it cooks!
  3. Once the turkey is cooked through, add the can of diced tomatoes (with juices), chicken broth, rice, and Italian seasoning. Stir well to combine.
  4. Add salt and pepper according to your preference. Bring the mixture to a gentle boil.
  5. Lower the heat and let the soup simmer for 20-25 minutes, or until the rice is cooked and has absorbed the flavors.
  6. Taste one last time to adjust the seasonings if necessary. Ladle the soup into bowls, add your favorite toppings, and dig in!

Notes

This soup is great for meal prep! Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat gently adding a splash of water or broth if too thick.