Stuffed Bell Pepper Soup with Ground Turkey
A cozy one-pot meal that captures the flavors of stuffed peppers, blending ground turkey with colorful veggies in a savory broth.
Ingredients
Main Ingredients
- 1 lb ground turkey
- 4 pieces bell peppers (any color), diced
- 1 piece onion, chopped
- 2 cloves garlic, minced
- 14.5 oz can diced tomatoes
- 4 cups chicken broth
- 1 cup uncooked rice
- 2 teaspoons Italian seasoning
- to taste Salt and pepper
- to taste Olive oil for cooking
- to taste Shredded cheese for topping (optional)
Instructions
Preparation
- Start by dicing the bell peppers, chopping the onion, and mincing the garlic. Measure out the rice and canned tomatoes to have everything ready for ease of cooking.
Cooking
- In a large pot, heat a drizzle of olive oil over medium heat. Add the ground turkey and cook until browned, breaking it apart with a spatula. This should take about 6-8 minutes.
- Add the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent.
- Stir in the diced bell peppers, canned tomatoes, chicken broth, rice, Italian seasoning, salt, and pepper. Mix everything thoroughly.
- Bring the mixture to a boil, then reduce to a simmer. Cover the pot and let it cook for 25-30 minutes, or until the rice is cooked through and the flavors meld beautifully.
- Once cooked, serve hot, topped with shredded cheese if you like!
Notes
For a delightful twist, consider swapping the ground turkey for ground chicken or beef. Make sure to adjust your rice cooking times based on the type you choose; brown rice will take longer than white rice. Avoid overcooking; you want the bell peppers to retain a tender crunch, adding to the soup's overall texture. Refrigerate leftovers for up to 4-5 days or freeze for up to 3 months.