Stuffed Pepper Soup

Stuffed Pepper Soup has everything you love about stuffed peppers but without all the work. Made healthy with ground turkey, brown rice, bell peppers and tomatoes. Entire family will love it!

Stuffed Bell Pepper Soup

Stuffed pepper soup is a convenient way to enjoy classic stuffed bell peppers. Just like lazy cabbage rolls make cabbage rolls possible in 2019.

And if you have a magic pot called Instant Pot, you can make Instant Pot cabbage rolls and Instant Pot stuffed peppers. Even with less effort than “lazy” ones.

Our entire family loves this stuffed bell pepper soup. From growing boys to visiting elderly grandparents. Soup warms you to the bones and fills up the belly. And it is cheap, highly customizable and healthy.

Let’s make it!

Ingredients You Will Need

• Ground turkey
• Brown rice
• Bell peppers
• Onion, garlic and celery (optional)
• Diced tomatoes
• Tomato sauce
• Spices

How to Make Stuffed Pepper Soup

1. Saute ground turkey. I like to do so in generous amount of olive oil in my beloved 6 quart Dutch oven. We cook onion, garlic and meat at same time for about 5 minutes. The goal is to break meat into small pieces and extract the most flavor from the veggies.
2. Saute veggies and rice. Bell pepper and celery contain a lot of water. It is good to saute them after meat. Sauteing rice with spices also makes it more flavorful. It does not speed up its cooking time though.
3. Add liquids and simmer for 40 minutes. I like to use diced tomatoes, tomato sauce and broth. All are low sodium. Simmering covered for 40 minutes I find is the best time for flavorful bell pepper soup.
4. Serve. Just like stuffed bell peppers, I like this soup with a dollop of plain yogurt and fresh herbs. You can adjust seasonings to taste. I love sweet and sour taste with addition of maple syrup and vinegar.

Tips for Best Stuffed Pepper Soup

• Green bell pepper tastes less sweet than orange, yellow or red. I love its addition, I just didn’t have any on hand. Mix as you wish or go with one colour peppers.
• You can use white rice.
• If using ground beef, I recommend to drain the fat. Do so in a compost or garbage to prevent clogging your pipes.
• You can use leftover cooked rice or ground turkey. Add rice at the end and turkey in the beginning.
• To make soup spicy, add red pepper flakes or hot sauce.
• Add fresh herbs right before serving to the pot. Otherwise, they will “cook”.
• If you want to make this soup in a crock pot, use my slow cooker stuffed pepper casserole recipe and add a water or broth.
• To make soup in Instant Pot, saute meat first, then add remaining ingredients and cook on High pressure for 20 minutes with Quick Release.

Storage

Refrigerate: For up to 5 days is good. Stuffed pepper soup is like borscht or wine – it gets better every day.:)

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months.

Reheat: Thaw on a stovetop covered on low. We do not own a microwave, so I usually defrost soup first and then simmer. You can heat frozen soup on low heat as well. It just will take longer.

More Healthy Soup Recipes

• Quick chicken noodle soup
• Turkey taco soup
• Lentil spinach soup
• Beef barley soup
• Healthy chicken wild rice soup
• Browse all healthy soups and stew.

Stuffed Pepper Soup

Print Recipe

★★★★★

5 from 10 reviews

Stuffed Pepper Soup has everything you love about stuffed peppers but without all the work. Made healthy with ground turkey, brown rice, bell peppers and tomatoes.

• Author: Olena of ifoodreal.com
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Soup and Stew
• Method: Stove
• Cuisine: Ukrainian

Scale 1x2x3x

Ingredients

• 1 lb ground turkey, chicken or beef
• 1 large onion, diced
• 2 minced garlic cloves or 2 tsp garlic powder
• 4 large (1.5 lbs) bell peppers, chopped
• 2 celery stalks, diced
• 1 cup brown rice, rinsed & drained
• 2 tbsp olive oil
• 1 1/2 tsp thyme, dried
• 1 1/2 tsp oregano, dried
• 1 1/2 tsp salt
• Ground black pepper, to taste
• 28 oz can diced tomatoes, low sodium
• 14 oz can tomato sauce, low sodium
• 8 cups water or low sodium broth
• 1 tbsp honey or maple syrup
• 1 tsp vinegar
• 3 bay leaves
• 1/4 cup parsley or dill, finely chopped

Instructions

1. Preheat large Dutch oven or pot on high heat, swirl oil to coat and add onion, fresh garlic (if using) and ground turkey. Saute for 5 minutes, stirring often and breaking meat into pieces.
2. Add bell pepper, celery, brown rice, thyme, oregano, garlic powder (if not using fresh), salt and pepper. Saute for 3 more minutes, stirring occasionally.
3. Add diced tomatoes, tomato sauce, broth, maple syrup, vinegar, bay leaves and bring to a boil covered.
4. Reduce heat to low and simmer covered for 40 minutes.
5. Stir and adjust any seasonings to taste. If you have time, let stuffed pepper soup sit covered for 5 minutes.
6. Add dill or parsley, stir and serve hot with a dollop of plain yogurt and slice of toasted bread.

Store: Refrigerate for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

Green bell pepper tastes less sweet than orange, yellow or red. I love its addition, I just didn’t have any on hand. Mix as you wish or go even all one colour peppers.

You can use white rice.

If using ground beef, I recommend to drain the fat. Do so in a compost or garbage to prevent clogging your pipes.

You can use leftover cooked rice or ground turkey. Add rice at the end and turkey in the beginning.

To make soup spicy, add red pepper flakes or hot sauce.

Add fresh herbs right before serving to the pot. Otherwise, they will “cook”.

If you want to make this soup in a crock pot, use my slow cooker stuffed pepper casserole recipe and add a water or broth.

To make soup in Instant Pot, saute meat first, then add remaining ingredients and cook on High pressure for 20 minutes with Quick Release.

★ Did you make this recipe? Please give it a star rating in the comments.

2689.3 g434.7 mg9.3 g1.9 g0.1 g32.2 g4.4 g14 g41.9 mg

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