One of my favorite easy weeknight meals is stuffed bell peppers. But guess what? It’s soup season, so I present to you a recipe for stuffed bell pepper soup. It’s basically deconstructed stuffed peppers with a cozy broth that warms you up with each bite. Perfect for a December weekday dish.
unstuffed
Like my recipe for stuffed peppers, this soup can be customized with whatever ingredients you’re craving in the moment. The most important pieces are bell peppers, and then you can add a meat like ground turkey or make the soup vegetarian by adding beans or chickpeas. I also like to add some type of grain. For this recipe I used brown rice, but you can also go with quinoa or farro.
how i unstuff my peppers
In case you were wondering, here are the ingredients I used and you should consider for your deconstructed stuffed peppers.
Bell peppers You can use any color pepper you want, but I prefer the more colorful ones like red and orange
Red onion and garlic These add some texture and flavor to the soup
Ground turkey As I mentioned, you can swap this out for a different type of meat like ground beef or shredded chicken. Or you can nix the meat and add beans instead
Low-sodium chicken broth You can swap this for vegetable broth as well
Brown rice I picked brown rice for this recipe, but you can swap it out with a different grain if you want
Cumin and coriander These spices add to the warmth of the soup
Fresh parsley Top the soup with fresh herbs to round it out
Basically, however you like you stuff your peppers, you can use the same ingredients for this soup. It’s incredibly easy to modify, and you can always play around with the spices according to your taste.
⟶ the recipe
stuffed bell pepper soup
ingredients
3 large bell peppers, chopped
1 red onion, chopped
2 cloves of garlic, minced
1 pound ground turkey
4 cups low-sodium chicken broth
1 cup brown rice
2 teaspoons ground cumin
1 teaspoon coriander
Handful fresh parsley, chopped
Salt and pepper to taste
Prep time
15 minutes
Cook time
45 minutes
Total time
1 hour
4 servings
instructions
Heat some olive oil in a large pot over medium heat. Add bell pepper and onion, and cook while stirring for about 10 minutes. Push the veggies to the side and add the ground turkey, garlic, cumin, coriander, salt, and pepper. Cook until the turkey is fully browned, and crumble the meat with a large spoon.
Stir in the broth and rice, and bring soup to a boil. Reduce heat to a simmer and cook for about 20 minutes or until the rice is tender. Add additional broth if too much of the liquid is absorbed. Season with additional salt and pepper to taste.
Remove soup from the heat and serve topped with the fresh parsley and shredded cheddar cheese if desired.
⟶ recipe notes
- This is a great opportunity to use homemade chicken or vegetable broth if you have it
⟶ modifications
- Make this soup vegetarian by using vegetable broth and swapping the turkey for a plant-based protein like chickpeas or black beans
⟶ make it ahead
- Refrigerate soup for up to 3 days
