Turkey Stuffed Pepper Soup is a twist on a classic Italian dish, turning a comfort food into a hearty soup made with a lighter ground turkey, rice, and bell peppers.
I am all about comfort food in my house – mashed potatoes, cookies, and anything with a rich creamy flavor is exactly what I want to eat. Since I like anything warm and cozy, soup recipes are my jam. Try my Potato and Leek Soup!
This soup might be my favorite yet – it is perfectly spiced without being overpowering and combines my favorite cuisine (Italian) with a warm bowl of soup.
- A large pot or dutch oven.
- Ground Turkey. You can replace this with ground beef or ground chicken as well.
- Diced tomatoes with green chiles. These are usually sold in a can together.
- Green bell pepper and red bell pepper.
- Fresh Parsley.
- Salt, pepper, dried oregano, and dried thyme – you can also use Italian seasoning, usually sold in its own jar.
- Crushed red pepper.
- Minced garlic.
- Tomato paste.
- Chicken broth. If using ground beef, use beef broth.
- White rice, separately cooked. You can use brown rice as well, if that is your preference. Cauliflower rice is another good replacement for a truly diet soup.
- Shredded cheese. I used mozzarella, but this is up to your preference as well.
How to make Turkey Stuffed Pepper Soup
This soup is so easy and only takes about 30 minutes after prep!
To start off, you want to heat some olive oil in your dutch oven and cook the turkey, breaking it into bite-sized crumbles as you go.
Add the bell peppers, onion, spices, tomatoes and chilies, and fresh parsley, cooking and stirring until the peppers are tender – this took me about 15 minutes of cooking time.
Stir in the garlic and cook until fragrant, about 1 minute.
Stir in the tomato paste until thoroughly mixed in.
Add the chicken stock and heat until boiling. Lower the heat to medium low and add the rice. The rice should be COOKED already! Simmer all the ingredients together for about 5 minutes.
Serve with shredded mozzarella and more parsley for garnish.
Storage and Make Ahead
To save time at dinner, you can cook the rice earlier in the day and store in an airtight container.
Fully cooked soup can be stored in an airtight container for up to 4 days. If it becomes too thick in the fridge, add a bit more chicken stock and cook over the stovetop or in the microwave to reheat. I do not recommend keeping the soup too long, as the rice will become a bit mushy.
The soup can be frozen for up to 3 months in a freezer safe container.
Tips and Tricks
- This is a great dinner for anyone meal prepping. Made ahead of time and store in separate bowls, then reheat when ready to eat!
- All the spices and veggies make this for a perfectly spiced soup, but this is a versatile recipe and any ingredients can be replaced or simply left out. If you don’t care for crushed red pepper or diced tomatoes, leave them out!
- 3 tbsp olive oil
- 2 lbs ground turkey
- 1 10z can diced tomatoes with green chilies
- 1 large yellow onion, diced
- 2 red bell peppers, diced and seeded
- 1 green bell pepper, diced and seeded
- 3 tbsp fresh parsley, finely chopped, with 1 tbsp reserved for topping
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp crushed red pepper
- 3 cloves garlic, minced
- 1 6oz can tomato paste
- 4 cups chicken stock
- 1 cup white rice, cooked
- 1/2 cup shredded mozzarella, for serving
- Prep all ingredients - chop veggies, measure out spices and chicken stock, and cook the rice.
- In a dutch oven or large stock pot, heat the olive oil over medium heat. Cook the ground turkey until no longer pink, breaking into crumbles as you go.
- Once turkey is cooked, add tomatoes and chilies, onion, bell peppers, spices, and parsley. Cook and stir until bell peppers are tender, about 15 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Stir in the tomato paste until thoroughly mixed in.
- Add chicken stock and heat until boiling. Lower the heat to medium low and add the cooked rice. Cover and let simmer for about 5 minutes.
- Remove from the heat and serve with freshly shredded mozzarella and more parsley.
Nutrition InformationYield 8 Serving Size 1 bowl of soup
Amount Per Serving Calories 470Total Fat 28gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 127mgSodium 816mgCarbohydrates 21gFiber 2gSugar 7gProtein 35g