Hearty Stuffed Bell Pepper Soup with Ground Turkey

Why You’ll Love This Recipe

I love how this soup delivers all the nostalgic comfort of stuffed peppers with way less effort. No stuffing, no baking—just one pot and a handful of ingredients. It’s hearty enough to be a complete meal, thanks to the protein-rich turkey and filling rice, and it’s packed with veggies and flavor. Whether I’m making it for dinner, meal prep, or freezing leftovers for later, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound lean ground turkey

• 3 bell peppers (red, green, and yellow), diced

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 can (15 oz) diced tomatoes

• 1 can (8 oz) tomato sauce

• 4 cups chicken broth (low sodium if preferred)

• 3/4 cup uncooked rice (white or brown)

• 1 teaspoon Italian seasoning

• 1/2 teaspoon paprika

• Salt and pepper, to taste

• Olive oil, for sautéing

Optional Toppings

• Fresh parsley

• Shredded cheese

• Sour cream

Equipment

• Large pot or Dutch oven

• Wooden spoon or spatula

Directions

1. I start by heating a splash of olive oil in a large pot over medium heat. I add the ground turkey and cook it until it’s browned and fully cooked, breaking it up with a spoon as it goes.

2. Next, I stir in the chopped onion and garlic and cook for 3–4 minutes until they’re soft and fragrant.

3. I toss in the diced bell peppers and let them cook for another 3–4 minutes until they start to soften.

4. Then I pour in the diced tomatoes, tomato sauce, and chicken broth, stirring well to combine everything.

5. I stir in the rice, Italian seasoning, paprika, and a good pinch of salt and pepper. I bring the soup to a boil.

6. Once boiling, I reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, until the rice is tender and the soup has thickened slightly.

7. I taste and adjust the seasonings if needed, then ladle the soup into bowls and serve warm. I top it with fresh parsley, shredded cheese, or a dollop of sour cream depending on my mood.

Servings and timing

This recipe makes 6 hearty servings. It takes 10 minutes to prep and 35 minutes to cook, for a total of 45 minutes from start to finish. It’s the perfect weeknight meal when I want something warm and filling without a lot of prep.

Variations

• I sometimes swap the ground turkey for ground beef or chicken, depending on what I have on hand.

• For extra veggies, I stir in chopped spinach or zucchini in the last few minutes of cooking.

• If I want it even more filling, I increase the rice to 1 cup or use cooked rice to speed things up.

• For a low-carb version, I replace the rice with cauliflower rice and reduce the simmering time.

Storage/Reheating

This soup stores beautifully. I keep leftovers in an airtight container in the fridge for up to 4 days. The rice continues to absorb liquid, so I often add a splash of broth or water when reheating. It also freezes well—I cool it completely, portion it out, and freeze for up to 3 months. I thaw it overnight in the fridge or reheat straight from frozen on the stovetop.

FAQs

Can I use cooked rice instead of uncooked?

Yes, I’ve added pre-cooked rice before. I reduce the simmering time and stir it in during the last 5 minutes so it doesn’t get mushy.

Is this soup spicy?

Not at all! It’s mild and family-friendly. If I want some heat, I add a pinch of crushed red pepper flakes or a dash of hot sauce.

What kind of bell peppers are best?

I use a mix of red, green, and yellow for color and balanced sweetness. Any combination works!

Can I make this in a slow cooker?

Yes. I brown the turkey first, then add all the ingredients (except the rice) to the slow cooker. I cook on low for 6–7 hours and add cooked rice in the last 30 minutes.

Can I freeze this soup?

Absolutely. I freeze it in individual portions for easy meals later. Just be sure to leave room in the container for expansion as it freezes.

Conclusion

This Stuffed Bell Pepper Soup with Ground Turkey is a hearty, healthy, and comforting twist on a classic. I love how easy it is to make, how well it stores, and how satisfying each bowl is. With colorful veggies, lean protein, and a tomato-rich broth, it’s the kind of meal I can feel good about serving any night of the week.