Stuffed Pepper Soup is just like classic stuffed peppers, but it’s served in a bowl and has a Southwest flavor twist! Made with ground turkey, rice, fire roasted tomatoes, chili powder, cumin, and red enchilada sauce. It’s a one pot meal the whole family will love!
If you’ve never strayed from making traditional ground beef and rice stuffed peppers, I encourage you to try some new variations. I have several stuffed pepper recipes on the blog.
We love these Taco Stuffed Peppers for a twist on taco night. When I don’t feel like stuffing the peppers I make this Stuffed Pepper Casserole. And for a cold night when I’m craving soup, I make this stuffed pepper soup!
This soup has similar flavors to traditional stuffed peppers, but with a few Southwest ingredient swaps. Tomato sauce is replaced with red enchilada sauce, chili powder and cumin are added in, as well as fresh cilantro.
Ingredients For Stuffed Pepper Soup
- ground turkey
- yellow onion
- yellow and green bell pepper – I like to use either a yellow, red, or orange pepper because they tend to be sweeter than green.
- fire roasted tomatoes – You can use regular canned diced tomatoes, but the slight smoky, roasted flavor pairs well with the chili powder and cumin.
- red enchilada sauce – I like to use the Hatch or Siete Foods enchilada sauce.
- low sodium chicken broth
- chili powder and ground cumin
- cooked brown rice
- Monterey Jack cheese for topping the soup (optional)
How To Make Stuffed Pepper Soup
Sauté the onion, ground turkey, and peppers in olive oil. Once the turkey is browned and the vegetables have softened add in thee garlic and dried spices. Sauté another minute.
Add in the fire roasted tomatoes, enchilada sauce, cilantro, and chicken broth. Stir everything together and bring it to a boil.
Once the soup comes to a boil lower the heat and cover it with a lid. Let it simmer for about 20 minutes. Stir in the cooked rice. Serve soup topped with shredded Monterey Jack cheese or your cheese of choice.
Frequently Asked Questions
Yes. I recommend using a lean ground beef so the soup isn’t greasy. You can also use ground chicken for this recipe.
Omit the ground turkey and substitute it with a can of rinsed and drained beans. Since this soup has Southwest flavors I would use black or pinto beans. You’ll also want to use vegetable broth instead of chicken broth.
Yes. This soup freezes very well. Let it cool completely and then put it in an airtight container or freezer bag. You can freeze the soup for up to 3 months.
Stuffed Pepper Soup Variations
Meat – Substitute ground turkey with ground chicken, beef, or plant based crumbles.
Rice – Instead of brown rice feel free to use white rice, quinoa, or farro. For a lower carb option try using cauliflower rice.
Spices and Herbs – If you don’t want the soup to have a southwest flavor profile, use dried oregano and an Italian seasoning blend. Substitute the fresh cilantro with flat leaf parsley.
Tomatoes – For a more traditional flavored stuffed pepper soup use regular diced tomatoes and substitute red enchilada sauce with a 15 ounce can of tomato sauce.
More Soup Recipes
- Ground Turkey and Vegetable Soup
- Thai Sweet Potato Carrot Soup
- Slow Cooker Creamy Green Chile Chicken Enchilada Soup
- Lentil Minestrone Soup
- Southwest Chicken and Rice Soup
Did you make this Stuffed Pepper Soup? I’d love if you’d leave a recipe rating and review below.
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1/2 cup diced yellow onion
- 1 yellow bell pepper
- 1 green bell pepper
- 2 cloves of garlic
- 2 (14.5 oz) cans fire roasted tomatoes
- 15 ounce can red enchilada sauce
- 2 cups low sodium chicken broth
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 tablespoons chopped cilantro
- 2 cups cooked brown rice
- Shredded Monterey Jack cheese and cilantro for serving
- Heat the olive oil in a large pot over medium-high heat. When the oil is hot, swirl to coat the bottom and add in the ground turkey, onion, and peppers. Crumble the turkey with a wooden spoon and season with salt and pepper.
- When the turkey is cooked through add in the garlic, chili powder, and cumin. Stir together and cook for another minute.
- Pour in the fire roasted tomatoes, cilantro, enchilada sauce, and chicken broth. Stir everything together and bring the soup to a boil. Once boiling lower the heat to medium-low and cover with a lid. Simmer for 20 minutes and then stir in the rice. Taste for seasoning.
- Serve the soup topped with shredded Monterey Jack cheese and extra cilantro if desired.
Amount Per Serving: Calories: 354Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 64mgSodium: 1039mgCarbohydrates: 39gFiber: 7gSugar: 12gProtein: 36g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.