Description
This Stuffed Bell Pepper Soup with Ground Turkey captures all the nostalgic charm of traditional stuffed peppers in a warm, comforting soup that's easy to make and delicious to share.
Ingredients
Scale
1.5 lbs Lean Ground Turkey
3 large Bell Peppers
1 medium Yellow Onio
4 cloves Garlic
6 cups Beef or Chicken Broth
28 oz Diced Tomatoes
15 oz Tomato Sauce
2 cups Cooked White Rice
1 tbsp Italian Seasoning
Salt & Black Pepper to taste
1/4 cup Fresh Parsley
Instructions
- Brown the turkey in a large pot over medium-high heat, then drain excess fat
- Add diced onion and bell peppers, then sauté until onions are translucent
- Stir in minced garlic and cook until fragrant
- Add diced tomatoes, tomato sauce, broth, Italian seasoning, salt, and pepper. Bring to a boil
- Reduce heat, cover, and simmer for 20-25 minutes
- Stir in cooked rice during the last 5 minutes of cooking
- Garnish with fresh parsley and serve hot
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze the soup base without rice for optimal texture upon reheating.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310 kcal
- Sugar: 7g
- Sodium: 850mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 55mg