This was the first time I made this healthy stuffed pepper soup, and boy was it a hit!
I’ll definitely be making it again and wanted to share it here with you because it was fast and a smart choice for feeding a large group of people.
Healthy Stuffed Pepper Soup with Turkey
Making a big pot of soup that can last a few days is always something I’m glad I did.
We have a large family so our soups don’t last long, but how nice to always have something that’s quick and easy to warm up and enjoy on a busy day.
If the soup I make does last a few days it just seems to get tastier.
I find that soup simply taste better the day after it was made. The vegetable juices and seasonings are allowed to really mix together and it forms a great flavor.
For this easy recipe, I used the following ingredients.
-3 pound ground turkey
-3 large peppers in red, yellow and orange (if you really want to pack the vitamin C in use more peppers)
-2 large onions
-2 cups Brown rice
-3 large cans Diced tomatoes
-Vegetable broth ( I used 2 containers)
-3 cups of water
-Crushed Dried peppers
The amount of seasonings, rice and vegetable broth is totally up to you. Some prefer less of one thing and more of another.
Do what suits your family and their tastebuds.
This is one of my new favorite cutting boards.
Often I’m disappointed at the price points of cutting boards, but this one was such a good deal. Had to pick it up and I love the large size. Made cutting a lot of veggies a snap!
You can find this Thyme & Table wood cutting board here.
How to Make Stuffed Pepper Soup
This is the order I prepared this soup. Do whatever makes the most sense to you.
Brown ground turkey
Sauté vegetables with coconut oil
Add vegetable water and purified water
Combine diced tomatoes, vegetables and seasonings
Add ground turkey
Simmer on stove until hot stirring frequently.
Add more seasonings as needed
Garnish with sour cream and shredded cheddar cheese.
Serve and enjoy!
TIPS for a Healthy Delicious Soup
-I recommend using lean ground turkey.
-Drain some of the water out after cooking, but not all because it’s low in fat and adds flavor.
-This recipe calls for cooked rice. It’s important to use cooked rice because if you use raw rice it will soak up the broth turning your soup into more of a casserole dish.
-This stuffed pepper soup can be made up to 2 days before you plan on enjoying it. If you’re doing this wait to add the rice until you are ready to warm up and serve the soup.
Thanks to a suggestion from Chris Loves Julia I now own the best can opener our there.
This can opener is priced incredibly low, and it’s a safer option because it curls the tin edges under so they can’t cut anyone.
Game changer! See the can opener here.
Customize this Stuffed Pepper Soup to Your Liking
Dried pepper flakes are a great choice for those who like a little more kick to their soups.
I have a few kids in the family who do not like green peppers, so this stuffed pepper soup was made with only red, yellow, and red bell peppers. Of course if you’re a green pepper fan do you and included it in the soup recipe.
If you like more of a red sauce, add a large can of tomato purée to your soup..
Does this look good to you?
I promise it is. Give it a try and let me know how your healthy stuffed pepper soup with turkey turned out.
MORE RECIPES TO TRY
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