Southwest Stuffed Pepper Soup – Clean Eating Fall Recipe

Southwest Stuffed Pepper Soup

If you love the bold, zesty flavors of classic stuffed peppers but want something easier and lighter, this Southwest Stuffed Pepper Soup is exactly what you need. It’s hearty, wholesome, and brimming with all the warm, cozy goodness that makes fall cooking so comforting. Packed with lean ground turkey, bell peppers, brown rice, and fire-roasted tomatoes, this recipe turns everyday ingredients into something special. Perfect for Easy Fall Dinner Ideas Healthy, Cheap Dinners For A Family, or meal prep lunches that reheat beautifully this soup delivers flavor and nutrition in every spoonful!

Prep Time: 15 min | Cook Time: 6 hr 35 min | Total Time: 6 hr 50 min | Servings: 10 | Course: Dinner, Soup

Ingredients

• 1 lb lean ground turkey
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium bell peppers, seeded and chopped (red or green)
• 29 oz fire-roasted diced tomatoes (two 14.5 oz cans)
• 4 cups fat-free chicken broth
• 6 oz tomato paste (one small can)
• 1 tsp dried oregano
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ cup freshly chopped cilantro, divided
• 2 cups cooked brown rice
• ½ cup sour cream or Greek yogurt

Step-by-Step Instructions

Stovetop Method

Brown the turkey:
In a large pot over medium heat, cook ground turkey and onion together, breaking up the meat as it cooks. Once the turkey is no longer pink, drain any excess fat.

Add the veggies and spices:
Stir in garlic, bell peppers, tomatoes, broth, tomato paste, oregano, salt, and pepper. Bring the soup to a boil, then lower the heat to a simmer. Cook for about 30 minutes, until the peppers are soft and the flavors meld beautifully.

Add rice and creaminess:
Stir in the cooked brown rice, half the cilantro, and sour cream (or Greek yogurt). Simmer for another 5 minutes until creamy and well combined.

Garnish and serve:
Ladle the soup into bowls and top with the remaining cilantro. Serve hot with tortilla chips or crusty bread if desired.

Slow Cooker Method

-Brown the turkey and onion in a skillet, then transfer to the slow cooker.
-Add all remaining ingredients except the rice, cilantro, and sour cream.
-Cover and cook on low for 6–8 hours.
-When done, stir in the rice, half the cilantro, and sour cream. Let cook another 10 minutes before serving. Garnish with the remaining cilantro.

Pro Tips

• Make it dairy-free: Swap Greek yogurt for a splash of coconut milk for a creamy texture.
• Meal prep win: This soup freezes beautifully — perfect for Healthy Fall Meals Dinners all week long.
• Flavor boost: Add a dash of chili powder or smoked paprika for extra southwest flair.
• Topping idea: Sprinkle with shredded cheese, avocado slices, or crushed tortilla chips before serving.

Nutrition Info (Per Serving)

Please note: Nutrition values are estimated and may vary based on ingredient brands and portion sizes.

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Conclusion – Cozy, Flavorful & Family-Approved

This Southwest Stuffed Pepper Soup is everything fall comfort food should be — hearty, wholesome, and full of bold flavor. It’s one of those Easy Dinner Recipes For Family that makes everyone ask for seconds. Whether you simmer it all day in the slow cooker or make it quick on the stove, this Easy Fall Recipes Dinner will keep you warm, satisfied, and eating clean all season long!

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