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All the cozy flavor of stuffed peppers in a one-pot soup—this hearty recipe features lean ground turkey, colorful peppers, and rice in a rich tomato broth.
Main Ingredients
1 pound lean ground turkey
3 bell peppers (red, green, 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)
¾ cup uncooked rice (white or brown)
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
Olive oil (for sautéing)
Optional Toppings
Fresh parsley
Shredded cheese
Sour cream
Equipment
Large pot or Dutch oven
Wooden spoon
Knife and cutting board
Brown the turkey:
Heat olive oil in a large pot over medium heat. Add ground turkey and cook until browned and no longer pink, breaking it up with a spoon.
Add aromatics:
Stir in onion and garlic. Cook for 3–4 minutes until fragrant and softened.
Add bell peppers:
Toss in diced bell peppers. Cook for another 3–4 minutes, until slightly softened.
Build the soup base:
Add diced tomatoes, tomato sauce, and chicken broth. Stir well to combine.
Add rice and seasoning:
Stir in uncooked rice, Italian seasoning, paprika, salt, and pepper. Bring the mixture to a boil.
Simmer:
Reduce heat to low, cover, and let simmer for 25–30 minutes until the rice is tender and the soup thickens slightly.
Finish and serve:
Taste and adjust seasoning as needed. Serve warm, garnished with parsley, cheese, or a dollop of sour cream.
Use pre-cooked rice to reduce cook time—just simmer for 10–15 minutes instead.
Swap ground turkey with ground beef or chicken as desired.
Add a pinch of red pepper flakes for extra heat.
Great for freezing—cool completely and store in airtight containers for up to 3 months.