Stuffed Bell Pepper Soup Recipe
We’re making Stuffed Bell Pepper Soup to get us through the week...with leftovers to spare for meal prep!
Full recipe posted below so you can vibe in the kitchen with me. Save, share, and tag me when you make it!
Ingredients
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 green bell pepper
1/2 yellow onion
3 cloves garlic
1 lb ground turkey
1 cup uncooked white rice
2 tablespoons avocado oil
2 tablespoons butter
1 tablespoon tomato paste
15 oz tomato sauce
15 oz diced tomatoes
1 tablespoon worcestershire sauce
3 cups chicken broth
Turkey Seasoning
1/2 tablespoon sea salt
1/2 teaspoon black pepper
1/2 tablespoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon celery salt
1//2 teaspoon paprika
1 teaspoon Italian seasoning
1 teaspoon poultry seasoning
Soup Seasoning
1/2 tablespoon sea salt
1/2 teaspoon black pepper
1/2 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon chicken bouillon
2 bay leaves
Instructions
Dice the red, orange, yellow, and green bell peppers and yellow onion into 1” pieces.
Mince the garlic cloves and set aside.
In a large Dutch oven over medium heat, add avocado oil and butter.
Add the diced bell peppers and onion, sautéing for 3-4 minutes until softened.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the ground turkey and sprinkle with the Turkey Seasoning. Cook for 5-7 minutes, breaking it up with a spoon, until browned.
Stir in the tomato paste and cook for 1 minute to deepen the flavor.
Add the diced tomatoes, tomato sauce, Worcestershire sauce, and chicken broth.
Sprinkle in the Soup Seasoning and stir well.
Bring the soup to a gentle boil, then reduce to low heat and cover. Let simmer for 20 minutes, stirring occasionally.
Add the cooked white rice, cover, and let simmer for another 5-10 minutes, stirring occasionally.
Remove from heat and let sit for 5 minutes to allow the flavors to meld.
Serve hot, optionally garnished with fresh parsley or shredded cheese.
Recipe Pro Tips:
✔ Prevent Sticking: Stir the soup occasionally as the rice cooks to prevent it from sticking to the bottom of the Dutch oven.
✔ Adjust the Consistency: If the soup thickens too much, add extra chicken broth to reach your desired consistency.
✔ Boost the Flavor: Let the soup sit for 10 minutes before serving to allow the flavors to fully develop.
