Stuffed Bell Pepper SoupStuffed Bell Pepper Soup

My daughter’s visiting! When I asked what she’d like for dinner … “Something healthy.” I knew what she meant! … Satisfying, great taste, few on the not so healthy calories and pretty too. Here’s my own version of this popular Stuffed Bell Pepper Soup.

You can see my big selection of soups here! We love Stuffed Bell Peppers too! Try this version too!

Check out my daughter’s Lifestyle Blog! You won’t be disappointed!



2 Tablespoons olive oil
1 Yellow sweet onion-diced (about one healthy cup)
3 Cloves garlic-minced
1 Pound lean ground turkey meat (93% free)
1 Green bell pepper-diced
1 Red bell pepper-diced
15 Ounce can roasted diced tomatoes
15 Ounce can tomato sauce
3 Cups chicken broth (more if you prefer thinner soup)
1/2-1 Teaspoon mixed Italian spices
2 Cups cooked brown rice (cook according to package instructions)
Salt and Pepper to taste
1/2 Cup shredded cheddar cheese and more for garnish (optional)

In a dutch oven over medium heat add the oil and the diced onion. Cook until the onion is very limp and begins to color slightly.

Add the garlic and continue cooking for about 2 minutes stirring frequently to avoid burn.

Crumble the meat in with the onion and garlic and brown slightly. Salt and pepper lightly as you cook the meat. Drain the fat if necessary.

Add the tomatoes, and tomato sauce. Heat through.

Add the chicken broth and spices. Cover and simmer for about 30 minutes.

Stir in the rice, and the cheese if using. Simmer for an additional 10 minutes.

Simmering the soup for long periods will produce a much thicker soup. Add more broth or a touch of water if needed to thin to your liking.

Salt and Pepper to taste.

Serve with a garnish or cheese or parsley if you prefer.


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