Lean ground turkey, fire-roasted tomatoes, bell peppers, onions, garlic, and rice; this Southwestern Stuffed Pepper Soup has all the elements of a stuffed pepper in a hearty healthy soup! Plus, the oregano, cilantro, and sour cream adds a subtle southwest flavor that you’re sure to love. Since this soup cooks slowly over a period of several hours, the flavors really develop and shine. We included a slow cooker option, so you can use that method if you prefer.
This stuffed pepper soup is fantastic reheated, so make up a batch and portion out for the whole week for lunches. It would also go well served with our Old-Fashioned Cornbread!
Yields: 10 servings | Serving Size: 1 cup | Calories: 209 | Total Fat: 8g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 42mg | Sodium: 596mg | Carbohydrates: 22g | Fiber: 4g | Sugar: 7g | Protein: 14g | SmartPoints: 7
- 1 pound lean ground turkey
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium bell peppers, seeded and chopped (we used red)
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 4 cups chicken broth, fat-free
- 1 (6 ounce) can tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup freshly chopped cilantro, divided
- 2 cups cooked brown rice
- 1/2 cup sour cream or Greek yogurt
In a large pot, over medium heat, cook ground turkey and diced onion, breaking up turkey as it cooks. Cook until turkey loses its pink color then drain off fat.
Add remaining ingredients to the pot, except cilantro, rice, and sour cream. Bring to a boil over medium-high heat, reduce heat to a simmer. Cook for approximately 30 minutes or until the turkey is cooked through and peppers are tender. Cover and cook on low for 6-8 hours.
At the end of cooking time, add the cooked rice, half of the cilantro, and sour cream, stir to combine. Cook an additional 5 minutes. Garnish with the remaining chopped cilantro.
Follow the directions above but add cooked meat and onion mixture to slow cooker. Add the remaining ingredients except, cilantro, cooked rice, and sour cream. Cover and cook on low for 6-8 hours. At the end of cooking time, add the cooked rice, half of the cilantro, and sour cream, stir to combine. Cook an additional 10 minutes. Garnish with the remaining chopped cilantro.
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