Stuffed Pepper Soup
This Stuffed Pepper Soup is everything you love about classic stuffed peppers—juicy bell peppers, hearty ground turkey, rice, and a rich tomato broth—made easy in one cozy pot. Perfect for weeknights, meal prep, or freezing for later, it’s a healthy, comforting, and flavor-packed dinner that comes together in under an hour.
Servings: 4 people
Calories: 333kcal
Equipment
- stockpot
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)
Video
Notes
- 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.
Nutrition
Calories: 333kcal | Carbohydrates: 67g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.3mg | Sodium: 912mg | Potassium: 726mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4554IU | Vitamin C: 129mg | Calcium: 72mg | Iron: 3mg