Go Back
- Ground turkey or beef options: You can use either ground turkey or beef for this soup. Both add rich flavor. I often choose turkey for a lighter dish, but beef gives a hearty taste. - Types of bell peppers to use: I like to use large bell peppers in various colors. Green, red, yellow, or orange all work well. Each type adds its own unique taste and sweetness to the soup. - Suggested cheese varieties: For cheese, I recommend cheddar or mozzarella. Cheddar gives a sharp flavor, while mozzarella melts nicely. You can even mix both for a delightful blend! These ingredients come together to create a warm, filling dish that feels like a hug in a bowl. Start by heating a large pot over medium heat. Add 1 pound of ground turkey or beef. Cook it for about 5 to 7 minutes. Use a spoon to break the meat into small pieces as it cooks. When the meat is brown, drain any extra fat from the pot. This step makes your soup lighter and tastier. Next, add a small onion, finely diced, and 2 minced garlic cloves to the pot. Sauté for 3 to 4 minutes. You want the onion to turn soft and clear. This brings out the sweet flavor of the onion. The garlic will add a nice aroma to your soup, making it more inviting. Once the onions and garlic are ready, stir in 4 large diced bell peppers. You can use any color you like. Cook these for another 5 minutes. This softens the peppers a bit, adding flavor to the mix. After that, pour in 1 can of undrained diced tomatoes and 4 cups of vegetable broth. Stir everything together until well mixed. Now it’s time to make the soup rich in flavor. Add 1 cup of cooked rice, 1 tablespoon of Italian seasoning, and 1 teaspoon of smoked paprika. Season with salt and freshly ground black pepper to taste. Bring the soup to a gentle boil. Once it starts bubbling, reduce the heat to low. Let it simmer for about 20 minutes. This allows all the flavors to blend nicely. In the last few minutes, stir in half of the 1 cup of shredded cheese until it melts. This makes your soup creamy and delicious. Taste it and adjust the seasoning if needed. Serve it hot, topped with the rest of the cheese and a sprinkle of chopped parsley for a pop of color. Enjoy your hearty stuffed bell pepper soup! To make your stuffed bell pepper soup taste great, use fresh herbs. I love adding basil or oregano for a nice boost. You can also try using different types of cheese. Cheddar or mozzarella both melt well and add flavor. For a smoky touch, use smoked paprika. It brings a nice depth to the soup. If you want a thicker soup, let it simmer longer. This helps the flavors blend better. Start with the 20 minutes in the recipe, then taste it. If you want it thicker, keep it on low heat for an extra 10 minutes. If your soup seems too thick, add a little more broth. You can change some ingredients based on your needs. For a lower-calorie option, use lean ground turkey. If you prefer beef, go for lean ground beef. For a vegetarian soup, swap the meat for more veggies or beans. Quinoa can replace rice if you want a gluten-free option. Feel free to experiment! {{image_4}} You can easily make this soup vegetarian or vegan. Instead of meat, use lentils or beans. Both add protein and a great texture. You can use black beans, kidney beans, or chickpeas. Replace the broth with vegetable broth for a vegan option. For a creamy touch, add some coconut milk. This adds richness without any dairy. Feel free to toss in more veggies! Carrots, zucchini, and corn blend well in this soup. You can also use spinach or kale for some greens. Just chop them up and add them to the pot when you cook the bell peppers. The more veggies, the more nutrients and flavor! To spice things up, add some heat! You can use diced jalapeños or a splash of hot sauce. Another option is to sprinkle in some red pepper flakes. If you like it really hot, try using a spicy sausage instead of turkey or beef. Adjust the spice to fit your taste. Enjoy the warmth with every spoonful! To store your stuffed bell pepper soup, let it cool first. Use an airtight container. This helps keep the flavors fresh. Place the soup in the fridge if you plan to eat it within three days. For longer storage, freezing is a great option. When you're ready to reheat, pour the soup into a pot. Heat it on medium until warm. Stir often to avoid sticking. You can also use a microwave. Heat it in a microwave-safe bowl for about 2-3 minutes. Stop to stir halfway through to ensure even heating. If you want to freeze the soup, use freezer-safe containers. Leave some space at the top for expansion. The soup can last up to three months in the freezer. When you're ready to eat it, thaw it in the fridge overnight. Reheat as mentioned before for the best taste. Yes, you can make this soup ahead of time. It tastes even better the next day. To do this, prepare the soup as directed and let it cool. Store it in an airtight container in the fridge. This soup stays fresh for about three to four days. When you’re ready to eat, just reheat it on the stove or in the microwave. This soup pairs well with many sides. Try serving it with crusty bread for dipping. A fresh salad also works well to balance the meal. You can even serve it with a side of garlic bread for extra flavor. If you like cheese, sprinkle some on top for a tasty finish. To make this soup healthier, you can use lean ground turkey or chicken instead of beef. You can also add more vegetables, like zucchini or spinach, for extra nutrients. Using brown rice instead of white rice adds fiber. Lastly, you can cut the cheese in half or use a low-fat option for fewer calories. Stuffed Bell Pepper Soup is easy to make and full of flavor. We explored key ingredients like ground turkey, bell peppers, and various cheeses. I shared simple steps to prepare and cook the soup. Tips for flavor and adjustments ensure your dish meets everyone’s tastes. Finally, try out variations for different diets, store leftovers properly, and reheating tips help for later meals. With these ideas, you can create a delicious and healthy soup that suits your needs. Enjoy cooking and share it with others!

Stuffed Bell Pepper Soup

Warm up your meals with this hearty stuffed bell pepper soup that's bursting with flavor! Made with ground turkey, fresh bell peppers, and savory seasonings, this comforting dish is perfect for cozy nights. In just 45 minutes, you can enjoy a delicious bowl topped with melted cheese and fresh parsley. Click through to explore the full recipe and make this filling soup tonight!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color), diced

1 lb ground turkey (or beef)

1 small onion, finely diced

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

4 cups vegetable broth

1 cup cooked rice (white or brown)

1 tablespoon Italian seasoning

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

1 cup shredded cheese (cheddar or mozzarella)

Fresh parsley, chopped (for garnishing)

Instructions
 

In a large pot set over medium heat, add the ground turkey (or beef). Cook it until it’s browned, using a spoon to break it into crumbles, which should take about 5-7 minutes. If there is any excess fat, carefully drain it from the pot.

    To the browned meat, add the finely diced onion and minced garlic. Sauté for about 3-4 minutes, or until the onion is soft and translucent.

      Stir in the diced bell peppers and continue cooking for another 5 minutes. This will help to soften the peppers slightly.

        Pour in the undrained diced tomatoes along with the vegetable broth. Stir the mixture to ensure everything is well combined.

          Add the cooked rice, Italian seasoning, smoked paprika, and season with salt and freshly ground black pepper to taste. Bring the soup to a gentle boil.

            Once boiling, reduce the heat to low and allow the soup to simmer for approximately 20 minutes. This simmering process will allow the flavors to meld beautifully.

              During the last few minutes of cooking, stir in half of the shredded cheese, allowing it to melt into the soup and create a creamy texture.

                Taste the soup and adjust the seasoning if needed.

                  Serve the soup hot, garnished with the remaining shredded cheese and a sprinkle of freshly chopped parsley on top for a pop of color.

                    Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6