Why You’ll Love This Recipe
I love this recipe because it’s as nourishing as it is satisfying. The ground turkey keeps it lean, while the trio of colorful bell peppers adds natural sweetness and a vibrant touch. It’s a great way to pack in veggies, and the rice makes it filling without being too heavy. I only need one pot, and cleanup is easy. Plus, it’s easy to double for leftovers or meal prep—and it freezes beautifully, too.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound lean ground turkey
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3 bell peppers (any color – I like using red, green, and yellow for variety)
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1 medium onion, chopped
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3 cloves garlic, minced
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1 can (15 oz) diced tomatoes
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1 can (8 oz) tomato sauce
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4 cups chicken broth (I prefer low sodium)
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3/4 cup uncooked rice (white or brown both work great)
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1 teaspoon Italian seasoning
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1/2 teaspoon paprika
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Salt and pepper, to taste
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Olive oil, for sautéing
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Fresh parsley, shredded cheese, or sour cream (optional, for serving)
Directions
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I heat a splash of olive oil in a large pot or Dutch oven over medium heat. Then I add the ground turkey and cook it until it’s no longer pink, breaking it up as it browns.
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I stir in the chopped onion and garlic and cook them for about 3–4 minutes until soft and fragrant.
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Next, I toss in the diced bell peppers and let them cook for another 3–4 minutes until they start to soften.
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I pour in the diced tomatoes, tomato sauce, and chicken broth, stirring everything together.
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I add the uncooked rice, Italian seasoning, paprika, salt, and pepper. Once it’s all in the pot, I bring the soup to a boil.
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I reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes until the rice is tender and the broth thickens just slightly.
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I give it a final taste, adjust the seasoning if needed, and then serve it hot, topped with fresh parsley, a dollop of sour cream, or a sprinkle of shredded cheese if I’m feeling indulgent.
Servings and timing
This recipe makes 6 servings.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Calories per Serving: Approx. 300–350 kcal (depending on toppings and rice type)
Variations
I like to mix things up depending on my mood or what’s in the pantry:
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Make it vegetarian: I swap the turkey for lentils or black beans and use vegetable broth.
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Use different grains: Quinoa, barley, or orzo work well if I want a change from rice.
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Spice it up: I sometimes add red pepper flakes or a diced jalapeño for a little heat.
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Make it creamy: A splash of cream or a spoonful of cream cheese stirred in at the end gives it a velvety finish.
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Add greens: I toss in some spinach or kale toward the end for extra nutrients.
Storage/Reheating
Leftovers keep great in the fridge for up to 4 days. I store the soup in an airtight container and reheat it on the stove or in the microwave until hot. If the soup thickens too much in the fridge (thanks to the rice absorbing liquid), I just add a bit more broth or water while reheating.
This soup also freezes well. I let it cool completely before transferring it to freezer-safe containers. When I’m ready to eat, I thaw it overnight in the fridge and warm it up gently on the stove.
FAQs
Can I use pre-cooked rice?
Yes, I’ve used cooked rice before to save time. I just stir it in during the last 5–10 minutes of cooking so it doesn’t get mushy.
What type of bell peppers work best?
I like a mix of red, green, and yellow for both flavor and color. Red is sweet, green is a little more earthy, and yellow adds brightness.
Can I make this in a slow cooker?
Definitely. I brown the turkey and aromatics first, then toss everything into the slow cooker and cook on low for 6–7 hours or high for about 3–4.
Is this recipe gluten-free?
Yes, as long as I use gluten-free broth and canned tomatoes with no additives, it’s naturally gluten-free.
Can I use ground beef instead of turkey?
Absolutely. Ground beef gives it a richer flavor, though I usually drain the fat if I go that route to keep the soup from getting greasy.
Conclusion
Bell Pepper Soup with Ground Turkey is a warm, flavorful meal that’s perfect for busy nights, meal prep, or whenever I want something nourishing and delicious without a lot of effort. It’s colorful, comforting, and endlessly customizable—exactly the kind of recipe I keep in regular rotation. Once I make it, I’m always glad there are leftovers.
Print
Bell Pepper Soup with Ground Turkey
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Bell Pepper Soup with Ground Turkey is a hearty, healthy one-pot meal made with colorful peppers, lean turkey, rice, and a tomato-based broth. Perfect for cozy nights and meal prep alike.
Ingredients
1 pound lean ground turkey
3 bell peppers (any color: red, green, yellow), diced
1 medium onion, chopped
3 cloves garlic, minced
1 can (15 oz) diced tomatoes
1 can (8 oz) tomato sauce
4 cups chicken broth (low sodium preferred)
3/4 cup uncooked rice (white or brown)
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and pepper, to taste
Olive oil, for sautéing
Optional toppings: fresh parsley, shredded cheese, or sour cream
Instructions
Brown the Turkey: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground turkey and cook until no longer pink, breaking it apart.
Add Aromatics: Stir in chopped onion and garlic. Sauté for 3–4 minutes until softened.
Add Bell Peppers: Stir in diced bell peppers. Cook for another 3–4 minutes until slightly softened.
Build the Soup Base: Add diced tomatoes, tomato sauce, and chicken broth. Stir to combine.
Add Rice & Season: Stir in uncooked rice, Italian seasoning, paprika, salt, and pepper. Bring to a boil.
Simmer: Reduce heat to low, cover, and simmer for 25–30 minutes until rice is tender and soup is slightly thickened.
Finish & Serve: Taste and adjust seasoning. Serve warm, garnished with parsley, cheese, or a dollop of sour cream if desired.
Notes
Use brown rice for a fiber-rich, whole grain option (increase simmer time as needed).
Ground beef or chicken can be substituted for turkey.
Great for meal prep – leftovers taste even better the next day!
Add red pepper flakes or cayenne for a spicy kick.
Can be made gluten-free (verify broth and tomato products).
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner, Soup, One-Pot Meal
- Method: Stovetop
- Cuisine: American
