Healthy Hearty Stuffed Bell Pepper Soup
Warm, satisfying, and packed with wholesome ingredients, this Healthy Hearty Stuffed Bell Pepper Soup is the ultimate comfort food reimagined. Combining lean ground turkey, vibrant bell peppers, protein-rich brown rice, and aromatic spices like smoked paprika and oregano, this one-pot wonder delivers all the flavors of classic stuffed peppers in a light, soul-nourishing soup. Perfect for busy weeknights, it comes together in just 45 minutes and is naturally low-carb and customizable for various diets. A sprinkle of fresh parsley and optional shredded cheese adds a finishing touch to this nutritious, flavor-packed meal that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 1 tablespoon Extra virgin olive oil
- 1 pound Lean ground turkey (or ground beef)
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 medium Red bell pepper, diced
- 1 medium Green bell pepper, diced
- 1 medium Yellow bell pepper, diced
- 28 ounces Crushed tomatoes (canned)
- 6 cups Low-sodium chicken broth
- 1.5 cups Cooked brown rice
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 0.5 cup Shredded cheese (optional, for serving)
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the ground turkey and cook until browned, breaking it into small crumbles with a wooden spoon, about 5-7 minutes. Drain any excess grease if needed.
Stir in the diced onion and minced garlic. Cook for 3-4 minutes until fragrant and translucent.
Add the diced bell peppers (red, green, and yellow), and cook for an additional 5 minutes until they begin to soften.
Stir in the crushed tomatoes, chicken broth, oregano, basil, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low and let the soup simmer for 15 minutes, allowing the flavors to meld together.
Stir in the cooked brown rice and let the soup simmer for an additional 3-5 minutes to heat the rice through.
Taste and adjust seasonings as needed. If the soup is too thick, add a bit more chicken broth to reach the desired consistency.
Serve hot, garnished with fresh parsley and a sprinkle of shredded cheese, if desired.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 378 mg | 126% | |
| Sodium | 5083 mg | 221% | |
| Total Carbohydrate | 166.3 g | 60% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 55.6 g | ||
| Protein | 140.7 g | 281% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 721 mg | 55% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 4134 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
