Description
Enjoy the classic comfort of stuffed peppers in an easy, one-pot soup. This hearty meal features lean ground turkey, colorful bell peppers, and tender rice simmered in a savory tomato broth. Perfect for a busy weeknight, this wholesome dish provides a balanced, protein-rich family favorite that captures all the deep, aromatic flavors of traditional stuffed peppers without the extra prep time.
Ingredients
1 lb ground turkey
2 tbsp extra virgin olive oil
1 medium onion, diced finely
3 cloves garlic, minced
3 large bell peppers, chopped
1 cup basmati or white rice, uncooked
4 cups low-sodium beef or vegetable broth
28 oz can crushed fire-roasted tomatoes
1 tbsp dried Italian seasoning
1 cup shredded mozzarella cheese
1/4 cup fresh parsley, chopped
Instructions
Heat olive oil in a large stockpot over medium-high heat.
Sauté diced onion until translucent, about five minutes.
Add ground turkey and cook until browned, breaking it apart with a spoon.
Stir in minced garlic and cook for one minute until fragrant.
Add chopped bell peppers and cook for three minutes to soften.
Pour in crushed tomatoes, broth, and Italian seasoning.
Bring the soup to a simmer and add the uncooked rice.
Cover and cook for 15-20 minutes until the rice is tender.
Ladle into bowls and top with shredded mozzarella and fresh parsley before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if the soup has thickened too much from the rice absorbing the liquid.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg