Stuffed pepper soup is a delicious healthy one-pot meal filled with rice, ground turkey, bell peppers, and broth to create a filling soup recipe that tastes like stuffed peppers. Make a pot on Sunday for the week or freeze it for lunches and dinners later.
This post contains affiliate links. I am an affiliate for Amazon Associates and other brands and earn a small commission on qualifying purchases. You’re by no means obligated to use my links but, if you do, thank you for supporting Organize Yourself Skinny.
Soup season is one of my favorites! As soon as the cold air hits, I grab my soup pot or slow cooker and get cooking. I especially like broth-based soups (as opposed to cream-based). These soups fill me up without a lot of fat, carbs, or calories, making them the perfect meal to lose weight or eat healthier.
On the meal plan every Fall, you’ll find this Low Carb Chicken Soup, Pizza Soup, Chicken Enchilada Soup, Buffalo Chicken Soup, and this easy Stuffed Pepper Soup recipe.
Reasons you’ll love this recipe
- One-pot recipe. This makes for easy preparation and clean-up!
- Lean and hearty. This healthy soup recipe will fill you up without a lot of fat and calories.
- Delicious! You’ll never believe this flavorful soup is good for you. If you love classic stuffed peppers, then you need to make this soup. Everyone loves this soup!
- Make-ahead. Like most soup recipes, this one gets better by the day! So, make-ahead on Sunday for the week.
- Ground Turkey provides this stuffed pepper soup with lean protein.
- Onion powder, garlic powder, and Italian seasoning add flavor to the ground turkey and soup.
- Worcestershire sauce is my secret ingredient whenever I use ground turkey in a recipe. It gives a deep level of meaty flavor.
- Bell peppers put the pepper in the stuffed pepper soup. Any color bell pepper will work, so use a variety of red, yellow, or green bell peppers.
- The beef broth gives the base a rich flavor, but chicken broth or vegetable broth will work too.
- Tomato sauce & diced tomatoes add flavor and texture to the soup base.
- Minute brown rice adds bulk to the soup recipe.
- Swap in other meats. You can use lean ground beef, ground pork, or even sausage in place of the ground turkey. Of course, keep in mind that this will increase the saturated fat and calories of the recipe. Also, you might need to drain the fat before adding the other ingredients. Or if you want to keep it low fat, then try ground chicken instead of turkey.
- Use cooked brown rice instead of instant. I like to use instant brown rice to keep this recipe easy, especially if I don’t have cooked brown rice available. However, if I have cooked brown rice in the fridge or freezer, I’ll make the soup without the instant rice. Then I’ll place the cooked brown rice in a bowl and pour soup over the top. You can always cook long grain rice ahead of time to have ready for soup and other recipes.
- Leave out the rice to lower the carbs in this recipe. Cauliflower rice is another low-carb option.
- Bulk up the veggies. This is a great recipe to use up any leftover vegetables you have in the refrigerator.
- Sprinkle on some shredded cheese. Parmesan, mozzarella, or even shredded cheddar is delicious.
Shop this recipe
My Favorite Dutch Oven!
I use my Le Creuset 5 1/1 quart dutch oven for this recipe. This is an excellent pot for soups, chills, and sauces. If you are looking for that one extraordinary cooking essential, this is it.
How to Make Stuffed Pepper Soup
- Start by heating the olive oil in a dutch oven or large pot, on the stove top over medium high heat. Then add the turkey and cook until it is no longer pink.
- Then stir in the onion powder, garlic powder, Italian seasoning, salt, pepper, and Worcestershire sauce.
- Next, add the bell peppers with the ground turkey mixture and cook for about 3-5 minutes or softened.
- Pour in the beef stock, tomato sauce, and diced tomatoes. Bring to a boil and then simmer for about 30 minutes.
- Stir in rice and cook until rice is cooked and peppers are tender for about 10 minutes.
How to Cook Stuffed Pepper Soup in the Slow Cooker
- Making stuffed pepper soup in the crockpot is easy
- Start by cooking the turkey and peppers as per the stovetop directions.
- After the turkey and green peppers are done cooking, add them to the slow cooker insert.
- Pour in the tomato sauce, diced tomatoes, and 2 cups of beef broth. Since this is a slow cooker recipe, you’ll need less liquid.
- Cook for 4-6 hours on low.
- Add the rice in the last 1/2 hour. When the rice is tender, the soup is done!
Can you cook Stuffed Pepper Soup in the Instant Pot?
I haven’t cooked this soup in the Instant Pot yet, but if you do, please leave a comment and let us know about your experience.
If there are leftovers, then you’re in luck because this soup gets better by the day!
- After the soup is cooled, pour it into glass bowls or containers and refrigerate for up to 5 days. I like using these 2-cup glass pyrex bowls for portion control.
- You can also freeze this stuffed pepper soup. After it cools, pour it into plastic or glass storage containers and freeze. Make sure to leave about an inch from the top for expansion. Or you can freeze into 1-cup blocks using these silicone trays (Souper Cubes). If you want more tips and tricks, then read my tutorial on how to freeze soup.
Other healthy soup recipes
Stuffed Pepper Soup
- 5 1/2 quart dutch oven or soup pot
- 1 tablespoon olive oil
- 1 lb ground turkey
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cups chopped bell pepper any color (about 2 medium)
- 1 quart beef stock
- 1 15-ounce tomato sauce
- 1 15-ounce diced tomatoes
- ¼ cup minute brown rice
- Heat the olive oil in a dutch oven, or large soup pot, and cook turkey until it is no longer pink.
- Stir in the onion powder, garlic powder, Italian seasoning, salt, pepper, and Worchestire sauce.
- Add in the bell peppers and cook for about 2-3 minutes.
- Pour in the beef stock, tomato sauce, and diced tomatoes. Bring to a boil and then simmer for 25-30 minutes.
- Stir in rice and cook until rice is cooked and peppers are tender, about 10 minutes.
Storage tipsAfter the soup is cooled, pour it into glass bowls or containers and refrigerate for up to 5 days. I like using these 2-cup glass pyrex bowls for portion control. You can also freeze this stuffed pepper soup. After it cools, pour it into plastic or glass storage containers and freeze. Make sure to leave about an inch from the top for expansion. Or you can freeze into 1-cup blocks using these silicone trays (Souper Cubes). If you want more tips and tricks, then read my tutorial on how to freeze soup.
Did You Make This Recipe?
Have you tried this stuffed pepper soup? I can’t wait to see it! If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny.
This was so good and so easy!
I’m sorry, but what is the serving size?
Lynn Slivon says
How many fat grams are in this recipe per serving
16 WW points! Is that correct? Yikes. I only have 30 points for an entire day!
Tammy Kresge says
That is the carbs.
Great recipe for a non cooking guy trying to impress wife and kids. Easy and awesome thank you!
For Patrina, I never use any oil or spray when I cook ground turkey, or beef. I use a medium to low heat and I don’t have a problem with it sticking to the pan. Just something you might try. And I usually use a heavy stainless steel skillet. If you try this, please let me know if it worked for you. God Bless.
I had a slew of green peppers frozen from my CSA and wanted to use them up. This was really good. I had to substitute roasted red pepper flavor turkey sausage ( 12oz and sliced) , used more peppers, otherwise followed to a T. A keeper for sure!
This was delicious!! I may add more rice next time, although I suppose that increases the WW point value.
Patrina Davis says
I love this recipe!! Made it last night for my family and they loved it! I need to watch the fat in take on my daughter due to a genetic condition and have been looking for recipes and this was perfect. Will be making it more often. To cut the fat down, I sprayed my pan with Pam instead of olive oil.
Tammy Kresge says
Awesome! So glad you enjoyed it.
I made this the other night and have been enjoying it all week! Very easy to prepare and a short list of ingredients which is exactly how I like it. I did add more rice about another 1/4 cup and when I left it in the frudge overnight it plumped up really well. Thanks!
This was delicious! Only thing I will do next time is add more rice. Thanks for sharing!
Tammy Kresge says
Great!! So glad you enjoyed it.
this looks great.. do you think it could be made in the slow cooker?
Kim from North Huntingdon, PA says
Why not give it a try. probably like other soups, 4 or 5 hours on high or 6 to 8 hours on low. I’d cook the meat first before adding it to the crockpot.