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One-Pot Stuffed Bell Pepper Soup with Ground Turkey

A comforting and hearty soup combining ground turkey, vibrant bell peppers, and rich spices, all made in just one pot.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces bell peppers, diced
  • 1 pound ground turkey
  • 1 piece onion, diced
  • 2 cloves garlic, minced
  • 1 can diced tomatoes (14.5 oz)
  • 4 cups chicken broth
  • 1 cup rice (uncooked)
  • 2 teaspoons Italian seasoning
  • to taste Salt and pepper
  • for sautéing tablespoons Olive oil

Method
 

Preparation
  1. Start by dicing your bell peppers, onion, and mincing the garlic.
  2. In a large pot, heat a tablespoon or two of olive oil over medium heat.
Sautéing
  1. Add the diced onion and garlic, sauté until fragrant and translucent, around 3–4 minutes.
Cooking the Turkey
  1. Add the ground turkey to the pot and cook until browned, about 5–7 minutes.
Combining Ingredients
  1. Toss in the diced bell peppers and canned tomatoes (with their juices) and stir well.
  2. Add the chicken broth and bring to a simmer.
Final Steps
  1. Once simmering, add in the uncooked rice along with the Italian seasoning, salt, and pepper.
  2. Cover and let the soup simmer for about 20 minutes, until the rice is cooked and peppers are tender.
Serving
  1. Taste and adjust the seasoning if necessary, then serve in bowls.
  2. Garnish with cheese or fresh herbs if desired.

Notes

This soup is great for meal prep; store in an airtight container for up to 4 days in the fridge or freeze for 3 months. When reheating, add a splash of broth if necessary.