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Stuffed Pepper Soup With Ground Turkey & Fall Vegetables

This hearty Stuffed Pepper Soup combines ground turkey, fall vegetables, and spices to create a warm and comforting dish perfect for chilly evenings. It brings all the flavors of traditional stuffed peppers into a delicious soup form, making it both nutritious and satisfying.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large pot or Dutch oven
  • 1 cooking spoon
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 ladle

Ingredients
  

  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium bell pepper, chopped
  • 1 medium zucchini, diced
  • 1 cup corn (fresh or frozen)
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • 2 cups cooked rice (optional, for thickening)
  • to taste fresh parsley or cilantro, for garnish (optional)

Instructions
 

  • In a large pot or Dutch oven, heat a splash of olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.
  • Add the ground turkey to the pot and cook until browned and cooked through, breaking it apart with a spoon, about 5-7 minutes.
  • Stir in the chopped bell pepper and diced zucchini, cooking for an additional 5 minutes until they start to soften.
  • Add the corn, diced tomatoes (with juices), chicken or vegetable broth, oregano, smoked paprika, salt, and black pepper. Bring the mixture to a boil.
  • Reduce the heat to a simmer and let it cook for about 20 minutes, allowing the flavors to meld together.
  • If you prefer a thicker soup, add cooked rice to the pot and stir until heated through.
  • Taste and adjust the seasoning if necessary.
  • Serve hot, garnished with fresh parsley or cilantro if desired.

Notes

You can customize the soup by adding other fall vegetables like diced sweet potatoes or carrots for extra nutrition.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
This soup is great on its own, but you can also serve it with warm, crusty bread for a complete meal.