All the elements of a stuffed pepper in a hearty healthy soup!
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!
Southwestern Stuffed Pepper Soup
- 1 pound lean ground turkey
- 1 onion medium, diced
- 2 garlic cloves minced
- 2 bell peppers medium, seeded and chopped (we used red)
- 29 ounces fire-roasted diced tomatoes cans
- 4 cups chicken broth fat-free
- 6 ounces tomato paste can
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup cilantro freshly chopped, divided
- 2 cups brown rice cooked
- 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 and serve.
Slow Cooker Method
- 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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