Name: Healthy Stuffed Pepper Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 Tablespoon Oil (Corn, Vegetable etc.); 1 Pound lean ground turkey; 1 green bell pepper (chopped); 1 yellow (or orange) bell pepper (chopped); 1 Tablespoon minced garlic; 1 Cup diced sweet onion; 15 ounce can diced tomato (do not drain); 15 ounce can tomato sauce; 3 Cup chicken broth; 1 teaspoon dry Italian seasoning; 1 teaspoon salt (kosher is what I use); ½ teaspoon black pepper (freshly ground/cracked); 1 Cup quinoa (tri color is what I use)

Stuffed Peppers made with ground beef and white rice can get rather heavy but this Healthy Stuffed Pepper Soup with Turkey and Quinoa is hearty comfort food without the heaviness.

This delicious yet healthy soup is high in protein and various vitamins. Plus, it has about 6 grams of fiber per serving.

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Prepared soup in a white bowl. Aerial view with a white plate to the left, holding a slice of wheat bread. A fork is to the right of the bowl and it all sits on a wooden cutting board.

If you know how to make stuffed peppers then you know it can be time consuming. You've got to boil or bake the peppers, stuff them and then bake them again. I don't always have that kind of time.

Related - Stuffed Pepper Casserole

While a turkey stuffed pepper is delicious, I prefer to eat my stuffed peppers in soup form.

Ingredients

Oil - I use corn oil but you can use your oil of choice
Turkey - Lean, ground turkey
Peppers - Bell peppers; green and either orange or yellow
Onion - Sweet onion
Tomato - Canned, diced tomato and tomato sauce
Broth - Chicken, low-sodium
Quinoa - Any variety but I like the tri-color
Seasonings/Spices - Salt, pepper, & Italian seasoning blend

Substitutions

You can use lean ground beef if you'd like but if you're looking for healthy, I recommend sticking with the turkey. Lean ground turkey has more protein and less cholesterol than ground beef.

Same goes for the grain. I like using protein-rich quinoa. You can stick with traditional white rice if you like but there really isn't much nutritional value in white rice. You do you.

You could also use barley in stuffed pepper soup!

As far as vegetables go, you can toss in some extra vegetables like carrots or even zucchini!

Instructions

For full, detailed, printable instructions, visit the recipe card toward the bottom of this post.

Start by softening the onions, peppers and garlic in a little oil.

Onions and peppers cooking in a stainless steel dutch oven, on top of the stove.

Next, add the ground turkey.

Turkey cooking with peppers in stainless steel dutch oven.

Add everything else to the pan once the turkey is no longer pink.

Broth being poured into soup which is in a stainless steel pot on the stove.

Bring the soup up to just a boil then knock the heat down and simmer.

While the soup is simmering, prepare the quinoa.

If you are about to ask me "can I just cook the quinoa in the soup", don't do it. Quinoa soaks up liquid. I'm afraid if you add the dry quinoa straight to the soup, it will soak up all the liquid and leave you with a dry soup.

I like to ladle the soup in a bowl and then add the quinoa right to the bowl.

Aerial closeup view of prepared soup in a white bowl.

Serving Suggestion

I think this Healthy Stuffed Pepper Soup is a complete meal on its own but if you're looking for a little something extra, try serving with some Air Fryer Garlic Bread!

Storage

Store the quinoa and the soup in separate, air-tight containers in the refrigerator for up to 4 days.

Love soup but looking for something different? There is a great collection of 40 Pumpkin Soup recipes over at Parade.com.