Stuffed Pepper Soup

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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!

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two white bowls filled with Stuffed Pepper Soup. The soup is topped with shredded cheese.

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 on a sheet pan.

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.
  • garlic
  • 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
  • cilantro
  • cooked brown rice
  • Monterey Jack cheese for topping the soup (optional)
Stuffed Pepper Soup topped with shredded cheese in a white bowl.

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.

Stuffed Pepper Soup in a pot with a ladle.

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.

A white bowl with Stuffed Pepper Soup in it and a spoon.

Frequently Asked Questions

Can I use ground beef for stuffed pepper soup?

Yes. I recommend using a lean ground beef so the soup isn’t greasy. You can also use ground chicken for this recipe.

How can I make vegetarian stuffed pepper soup?

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.

Can I freeze stuffed pepper soup?

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.

A spoon holding up Stuffed Pepper Soup.

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.

Two white bowls with Stuffed Pepper Soup.

More Soup Recipes

Did you make this Stuffed Pepper Soup? I’d love if you’d leave a recipe rating and review below.

closeup photo of a Stuffed Pepper Soup topped with cheese and a spoon in the bowl.
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Stuffed Pepper Soup

Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 5 -6 servings
Stuffed Pepper Soup is made with ground turkey, rice, fire roasted tomatoes, chili powder, cumin, and red enchilada sauce.
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Ingredients 

  • 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

Instructions 

  • 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.

Nutrition

Serving: 1gCalories: 354kcalCarbohydrates: 39gProtein: 36gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 5gCholesterol: 64mgSodium: 1039mgFiber: 7gSugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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