Cozy Homemade Stuffed Bell Pepper Soup Recipe
Taste the flavors of an Italian stuffed bell pepper in every bite of this filling, low carb soup! Bell peppers, roasted tomatoes, ground turkey, cauliflower rice and seasonings all come together to create your next favorite soup.
‘Tis no doubt the season here in Dallas — the weather is chilly, fires are crackling and Christmas trees are tied on top of every other car. I love when it actually *feels* like the season we’re in. Such a concept!
I love making soups when the temps drop because they’re simple (hello one pot wonders), they’re filling (even more so when you throw rice in it, cauliflower or not) and they’re literally warming. Especially helpful if you live with someone who “hates turning the heat on”… can you relate!?
This soup is a spin on chili because it’s chunky and tomato based, but my version doesn’t have any beans in it — though you could absolutely add them! I found it to be hearty enough with the ground turkey, bell peppers, fire roasted tomatoes and cauliflower rice — and so flavorful!
Do you remember these Italian Stuffed Bell Peppers? They were definitely the inspo for this soup — all those fragrant Italian flavorings like garlic, oregano and roasted tomatoes wrapped up in one big bowl!
Why you’ll love this easy Stuffed Pepper Soup Recipe
- It’s easy! Everything comes together in a large pot with basic ingredients—nothing fancy, just good stuff.
- It’s customizable. Use ground turkey, lean ground beef, ground pork, or even ground chicken. Add beans, swap the rice, or throw in extra yellow bell peppers.
- It’s meal-prep friendly. This comforting soup stores well in an airtight container and reheats beautifully.
- It’s filling! Packed with protein, fiber, and a lot of flavor, it’s a true family favorite.
Ingredients you’ll need:
- Frozen riced cauliflower
- Red, yellow, or orange bell peppers, diced
- Yellow onion, diced
- Garlic, minced
- Ground turkey
- Fire roasted diced tomatoes
- Crushed tomatoes (or finely diced)
- Dried oregano
- Kosher salt
- Black pepper
- Water or broth
- Green onions, chopped
Note: Full measurements and details are in the recipe card below.
Here’s how you’ll make my (one pot!) Stuffed Bell Pepper Soup:
- Steam the frozen riced cauliflower in the dutch oven, then remove.
- Sauté onions, garlic and bell peppers until soft.
- Add in ground turkey and brown.
- Add in canned tomatoes, seasonings and water.
- Let cook altogether for 10 minutes.
- Add in cooked rice then serve!
See… SOUPER easy!! 🙂 Stay warm my friends!
Storage & reheating tips
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze in individual portions for up to 3 months.
- Reheat on the stove over medium heat, adding a splash of beef broth or chicken broth to loosen it up.
More Soup Recipes from The Savvy Spoon:
- Tortellini Minestrone Soup
- Skinny Chicken Pot Pie Soup
- Creamy Butternut Squash, Carrot + Ginger Soup
- Vegan Broccoli Cheddar Soup
- Thai Coconut Chicken Soup
- Reset Button Chicken Soup
- Mexican Chicken Soup
- Veggie-Packed Chicken Chili
FAQs
This delicious soup is one you’ll want on repeat all season long. If you try it, leave a star rating in the recipe card below and tag me on social media—I’d love to see how it turns out for you!
Thank you for being an amazing reader of The Savvy Spoon! If you loved this post, I would so appreciate you rating it below and/or leaving a comment! Be sure to follow me on Instagram, TikTok and Facebook for more recipes and twin mom lifestyle content!
Cozy Homemade Stuffed Bell Pepper Soup Recipe
Ingredients
- 1 12-oz. bag frozen riced cauliflower
- 3 red, yellow or orange bell peppers diced
- ½ yellow onion diced
- 2 cloves garlic minced
- 1 lb. ground turkey
- 1 15-oz. can fire roasted diced tomatoes
- 1 28-oz. can crushed tomatoes or "finely diced"
- 2 tsp. dried oregano
- 1 tsp. kosher salt
- 1 tsp. pepper
- 1 1/2 cups water or broth
- 3 green onions chopped
Instructions
- Start by heating your dutch oven or deep sided pot over medium heat, then add in frozen riced cauliflower. Let steam, stirring occasionally, for 3-4 minutes. Once cooked, scoop out of pot and onto plate; set aside.
- To dice bell peppers, start by slicing them in half top to bottom. Remove any white pith and all seeds, then lay pieces flat on cutting board, skin side down. Run your knife from top to bottom to create strips, then turn sideways to dice!
- In the same pot, add 1 tbsp. olive oil or avocado oil over medium heat. Add in diced onions, diced bell peppers and minced garlic. Season lightly with salt and pepper, then cook until soft, about 5 minutes.
- Next, add in ground turkey and break up with wooden spoon into small pieces. Cook until no longer pink, about 5 minutes.
- Lastly you'll add in both cans of tomatoes, the oregano, salt and pepper and water. Stir to combine then bring to a boil. Lower heat to simmer and cook another 5 minutes.
- Taste for seasonings and adjust if necessary. Turn heat all the way down then add back the steamed cauliflower rice to the pot, along with the chopped green onions. Divide into bowls and serve!
I made Stuffed Bell Pepper Soup this evening, and it was divine!! Seriously one of the best hearty soups I’ve had, and it is clean/healthy!! Yum!! I’m your newest biggest fan!!
Thank you so very much Kelli! Glad you enjoyed!!