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- 4 large bell peppers, chopped into bite-sized pieces - 1 pound of ground turkey or chicken - 1 can (14.5 oz) diced tomatoes, undrained - 4 cups of low-sodium chicken broth The bright colors of bell peppers bring joy to the soup. I use any color I find. Ground turkey or chicken adds protein and a hearty touch. Diced tomatoes give flavor and balance. Chicken broth creates a warm base for the dish. - 1 tablespoon of Italian seasoning - 1 teaspoon of paprika - 1 teaspoon of ground cumin - Salt and freshly ground black pepper, to taste The right spices make this soup special. Italian seasoning adds herbs and warmth. Paprika gives a slight smokiness. Ground cumin introduces a nice earthiness. I always taste and adjust with salt and pepper. - 1 cup of shredded cheese (cheddar or mozzarella) for topping - Fresh parsley, chopped for garnish Cheese makes the soup extra creamy and rich. I love using cheddar or mozzarella. A sprinkle of fresh parsley adds color and freshness. These toppings can make your soup feel gourmet! {{ingredient_image_2}} 1. Sautéing onion and garlic First, heat some olive oil in a large pot over medium heat. Add the finely diced onion. Cook for about 3-4 minutes. Wait until the onion turns soft and fragrant. Then, add the minced garlic. Stir it in and cook for another minute. This mix builds a great base for your soup. 2. Browning the meat Now, it’s time for the meat. Add 1 pound of ground turkey or chicken to the pot. Break up the meat with a spoon. Cook for about 5-7 minutes. Make sure the meat is fully browned and cooked through. This step adds depth to the soup's flavor. 1. Adding vegetables and liquids Next, toss in the chopped bell peppers. Stir them in and let them cook for 3-5 minutes. They should start to soften and brighten in color. Then, pour in the undrained diced tomatoes and chicken broth. Add the cooked brown rice, Italian seasoning, paprika, and ground cumin. Mix everything well to combine all the flavors. 2. Simmering for flavor development Increase the heat until the soup starts to boil gently. Then, reduce the heat to low and let it simmer. Allow the soup to cook undisturbed for about 20-25 minutes. This simmering melds all the flavors together, making the soup rich and hearty. 1. Seasoning to taste After simmering, taste your soup. Season it with salt and freshly ground black pepper. Adjust the seasoning until it suits your flavor preference. 2. Serving suggestions Serve the soup hot. Ladle it into bowls and top with shredded cheese. I love using cheddar or mozzarella for this. Finish with a sprinkle of chopped parsley. This adds color and a fresh taste. Enjoy the soup with some crusty bread for dipping! To ensure even cooking of the meat, break it up with a wooden spoon. This helps it cook evenly. Stir often to avoid any clumps. Cook until it is no longer pink. For the right soup consistency, let it simmer for at least 20 minutes. This helps all the flavors blend together. If the soup is too thick, add more chicken broth. If it's too thin, let it simmer longer. To boost the flavor, you can add more spices. A pinch of red pepper flakes adds heat. A dash of garlic powder gives it depth. You can also try different cheese options. Cheddar adds a sharp taste. Mozzarella gives a creamy texture. Mix them for a fun twist! For serving styles, ladle the soup into large bowls. This makes it feel hearty. Add a handful of shredded cheese on top and finish with parsley. For garnishing, consider using a swirl of sour cream. It adds a nice contrast to the colors. A sprinkle of crushed red pepper can add flair and a kick. Pro Tips Choose Colorful Peppers: Using a mix of bell pepper colors not only enhances the visual appeal of the soup but also adds a variety of flavors. Each color has its unique sweetness level! Perfectly Cooked Rice: If you're using leftover rice, ensure it's not too sticky. Fluff it up with a fork before adding it to the soup for better texture. Season Gradually: Always taste your soup as it cooks and adjust the seasoning gradually. This way, you can avoid over-salting and ensure a balanced flavor profile. Make It Ahead: This soup tastes even better the next day! Make a big batch and store leftovers in the fridge for up to three days or freeze for a quick meal later. {{image_4}} You can easily change the ingredients in stuffed pepper soup. For a vegetarian option, try using lentils or black beans. Both options provide great protein and texture. You can also swap in quinoa for rice. Quinoa adds a nutty flavor and boosts the nutrition. If you want to use a different protein, consider ground beef or pork. They will give the soup a richer taste. You can also use chicken sausage for extra flavor. Just make sure to adjust the cooking time based on the meat you choose. To spice things up, add heat with chili powder or crushed red pepper flakes. This will give your soup a nice kick. You can also try adding smoked paprika for a deeper flavor. It adds a lovely smoky note that complements the peppers. Herbs can also change the taste. Fresh basil or cilantro can brighten the soup. You can add them just before serving for a fresh burst of flavor. Oregano is another good choice to enhance the Italian seasoning. If you need a gluten-free option, use gluten-free broth and make sure all other ingredients are gluten-free. Most canned tomatoes and spices are naturally gluten-free. Check the labels to be sure. For a low-carb version, skip the rice and add more vegetables. Zucchini, cauliflower, or mushrooms work well. They will still make the soup hearty without the carbs. Just chop them small and add them when you cook the peppers. To store leftover soup, let it cool first. Then, pour it into an airtight container. Make sure to leave some space at the top. This helps the soup expand as it cools. Seal the container tightly and place it in the fridge. Your soup will stay fresh for up to three days. For freezing, use freezer-safe containers or bags. Divide the soup into smaller portions. This makes it easier to thaw later. Leave some space in the container for expansion. Label the bags with the date and type of soup. Your stuffed pepper soup can last for up to three months in the freezer. To defrost, move the soup from the freezer to the fridge the night before. If you need it fast, place the sealed bag in cold water. Change the water every 30 minutes until it’s thawed. You can reheat your soup in two ways: microwave or stovetop. For the microwave, pour the soup into a safe bowl. Heat it for 2-3 minutes, stirring halfway through. If it’s not hot enough, keep heating in 30-second bursts. For stovetop reheating, pour the soup into a pot. Heat it over medium-low heat. Stir often and let it warm for about 10 minutes. This keeps the flavors nice and fresh. How long does stuffed pepper soup last in the fridge? Stuffed pepper soup lasts about 3 to 4 days in the fridge. Store it in an airtight container. This keeps it fresh and tasty. Can I make stuffed pepper soup in advance? Yes, you can make this soup in advance. It actually tastes better the next day. Just let it cool, then store it in the fridge. Reheat it on the stove or in the microwave. Is this soup healthy? Absolutely! Stuffed pepper soup is packed with veggies and lean protein. It has bell peppers, onions, and tomatoes. These ingredients are good for you. They provide vitamins and minerals. Can stuffed pepper soup be made vegan? Yes, you can easily make this soup vegan. Just swap the ground turkey or chicken for plant-based meat. Use vegetable broth instead of chicken broth. You can also add beans for extra protein. Can I use quinoa or another grain instead of rice? Yes! Quinoa is a great substitute for rice. It cooks quickly and adds a nutty flavor. Other grains like farro or barley can work too. Just adjust cooking times based on the grain you choose. What can I serve with stuffed pepper soup? This soup pairs well with crusty bread. You can also serve it with a fresh salad. For a special touch, add a dollop of sour cream or yogurt on top. This soup combines fresh ingredients, spices, and optional add-ons for a tasty meal. Cooking it involves simple steps, from sautéing to simmering, ensuring rich flavors. Whether you stick to the original recipe or try variations, options like vegetarian swaps and spice changes keep it exciting. Always store leftovers properly to enjoy later. With these insights, you can confidently create the best stuffed pepper soup. Enjoy experimenting and savoring every bowl!

Hearty Stuffed Pepper Soup

A comforting and flavorful soup filled with bell peppers, ground turkey, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 4 large bell peppers, chopped into bite-sized pieces
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey or chicken
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 4 cups low-sodium chicken broth
  • 1 cup cooked brown rice
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • to taste salt and freshly ground black pepper
  • 1 cup shredded cheese (cheddar or mozzarella) for topping
  • to taste fresh parsley, chopped for garnish

Instructions
 

  • In a large pot or Dutch oven, heat a generous drizzle of olive oil over medium heat. Add the finely diced onion and sauté for 3-4 minutes, or until it turns translucent and fragrant.
  • Include the minced garlic and ground turkey (or chicken) to the pot. Cook for about 5-7 minutes, stirring frequently, until the meat is browned and cooked through. Break apart the meat with a wooden spoon for even cooking.
  • Stir in the chopped bell peppers, allowing them to cook for an additional 3-5 minutes, until they begin to soften and release their vibrant colors.
  • Pour in the undrained canned diced tomatoes, followed by the chicken broth, cooked brown rice, Italian seasoning, paprika, and ground cumin. Stir thoroughly to ensure all ingredients are well combined.
  • Increase the heat to bring the soup to a gentle boil, then reduce to a simmer. Let the soup cook undisturbed for 20-25 minutes, allowing the flavors to meld beautifully.
  • Taste the soup and season with salt and freshly ground black pepper according to your preference.
  • Serve the soup hot, generously topped with shredded cheese, and garnish with a sprinkle of freshly chopped parsley for a pop of color and flavor.

Notes

Ladle the steaming soup into hearty bowls. For a special touch, add a handful of shredded cheese on top and finish with a sprig of parsley. To complement the dish, consider serving it with slices of crusty bread, perfect for soaking up the delicious broth.
Keyword comfort food, soup, stuffed peppers