If stuffed peppers and soup had a baby, this would be it. Juicy bell peppers, hearty ground turkey, and rice all come together in a rich tomato broth that’s basically comfort food’s greatest hit. The best part? This Stuffed Pepper Soup tastes like it simmered all day, but really—it’s weeknight easy.
Why This Recipe Works
- One pot wonder – less cleanup, more flavor.
- Healthier twist – we’re using ground turkey instead of beef, but still keeping it hearty.
- Make-ahead friendly – flavors get even better the next day.
- Customizable – mild, spicy, or somewhere in between, you’re the boss.
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What is My Take on Stuffed Pepper Soup?
Classic stuffed peppers are delicious but a little… fussy. (Let’s be honest, no one’s racing home after work to core and stuff peppers on a Tuesday.) This soup is my shortcut version—same flavors, way less work. You still get tender bell peppers, a tomatoey base, and rice for that cozy factor, but in a slurpable, hearty soup form.
Basically: all the comfort, none of the hassle.
Make it a Meal
Want to round this out into a full-on dinner spread? A couple of easy sides make this soup shine.
Easy Side Dishes
- Easy Air Fryer Garlic Bread – Perfect for dunking.
- Simple Green Salad – Something crisp and fresh to balance the richness.
- Air Fryer Mozzarella Sticks – Because… cheese. Enough said.
- Air Fryer Frozen Brussels Sprouts – If you’re feeling extra wholesome.
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Add avocado oil to a medium to high-heated stock pot. Once oil is heated, add onions and garlic, and sauté for 3-4 minutes until the onions become clear.
Step2: Add ground turkey and mix. Cook for 5-7 minutes until the ground turkey is halfway cooked.
Step3: Add bell peppers and mix. Add the lid and let it cook for 3 minutes.
Step4: Add tomato paste, vegetable broth, and diced tomato. Bring to a boil, reduce the heat to medium-low, and simmer for 15-20 minutes until peppers are almost soft.
Step5: Add cooked rice and Tony’s Creole seasoning to taste (or just salt and pepper)
Enjoy your Stuffed Pepper Soup!
Expert Tips
- Rice matters – Use day-old rice if you’ve got it. Fresh rice can soak up extra broth.
- Make it spicier – Add a pinch of red pepper flakes or diced jalapeño.
- Storage tip – Cook the rice separately and add it when serving. This keeps it from getting mushy if you’re storing leftovers.
Common Questions
Yes! Just leave out the rice and freeze the soup base. Add rice when reheating.
Absolutely. Beef, chicken, even plant-based meat substitutes work.
Nope—any seasoning blend you love (or just good ol’ salt and pepper) will do.
Storing Instructions
- Fridge – Store in an airtight container for up to 4 days.
- Freezer – Freeze (without rice) for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
- Reheating – Warm gently on the stovetop or microwave. Add a splash of broth if it thickens up.
Did you make Stuffed Pepper Soup? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Stuffed Pepper Soup
Ingredients
- ½ cup yellow onion ¼" cut
- 1 tablespoon garlic minced
- 3 bell peppers mixed color, ½" dice
- 1 tablespoon avocado oil
- 2 pd ground turkey
- 14.5 oz petite diced tomatoes canned
- 2 tablespoon tomato paste
- 3 cup vegetable broth
- 1 ¼ cup white rice cooked
- 2 tablespoon creole seasoning
Instructions
- Add avocado oil to a medium to high-heated stock pot. Once oil is heated, add onions and garlic, and sauté for 3-4 minutes until the onions become clear.
- Add ground turkey and mix. Cook for 5-7 minutes until the ground turkey is halfway cooked.
- Add bell peppers and mix. Add the lid and let it cook for 3 minutes.
- Add tomato paste, vegetable broth, and diced tomato. Bring to a boil, reduce the heat to medium-low, and simmer for 15-20 until peppers are almost soft.
- Add cooked rice and Tony’s Creole seasoning to taste (or just salt and pepper)
Expert Tips:
- Rice matters – Use day-old rice if you’ve got it. Fresh rice can soak up extra broth.
- Make it spicier – Add a pinch of red pepper flakes or diced jalapeño.
- Storage tip – Cook the rice separately and add it when serving. This keeps it from getting mushy if you’re storing leftovers.
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