Stuffed Peppers in Tomato Soup

Growing up my mom used to make stuffed green peppers with rice and ground beef in Campbell’s tomato soup. I wasn’t a fan of the green peppers. I actually really didn’t like this meal growing up. Sorry mom. You know I loved your meat patties though! Even now I still prefer red, orange, and yellow peppers over the green peppers. So I decided to make a different version of this meal. Let me tell you this meal rocks! It’s delicious! I swear! Just make it!


Stuffed Peppers in Tomato Soup
Cook time
Total time
This is a delicious spin on an old classic my mom made.
: Soup
Serves: 4
  • For the soup
  • 1-28 oz can of crushed tomatoes
  • 1 cup of chicken broth (I've also used water and it was still tasty)
  • ½ cup of canned coconut milk
  • ½ onion chopped
  • 1 T olive oil
  • 2 garlic cloves chopped
  • 2 t basil
  • 2 t oregano
  • Salt and pepper to taste
  • For the peppers
  • 4 bell peppers (any color)
  • 1 pound of ground turkey
  • ½ onion chopped
  • 4 oz mushrooms (button or baby bellas) chopped
  • Salt and pepper to taste
  • 1 T olive oil
  1. For the soup heat the olive oil in a large pot on medium heat.
  2. Chop your onions for the soup and add them to the pot sautéing them around 5-7 minutes or until they caramelize.
  3. While the onions are cooking, chop your onion for the peppers.
  4. Now get out a large skillet and heat olive oil on medium heat.
  5. Add your onions for the peppers and cook 5-7 minutes.
  6. Now chop your mushrooms and cut the tops off your bell peppers and discard the seeds.
  7. The onions for your soup should be done, so add the chopped garlic cloves and sauté for another minute.
  8. Add the remaining soup ingredients and bring to a boil.
  9. Reduce heat to low and simmer.
  10. Preheat the oven to 400.
  11. Now add your ground turkey, salt, and pepper to the onions cooking in the skillet. Cook for a few minutes then add your mushrooms. Cook until the ground turkey has browned.
  12. Place your bell peppers in a glass baking dish. Scoop your ground turkey mixture into the bell peppers. Fill the glass baking dish with about ¼ inch of water.
  13. Cook at 400 until the peppers are done, around 40-45 minutes.
  14. For the soup serve as is or use an immersion blender for and even smoother soup.
  15. Place a stuffed bell pepper in a bowl, and ladle the soup over it. Enjoy!

Posted under: Dinner, Lunch, Paleo Recipes

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  • Stacey on May 25, 2013 at 11:35 pm said:

    Hello, I just wanted to tell you how visually stunning and creative this post is. Looks really delicious too. My mom used to make those stuffed green bell peppers when I was a kid , and I really hated them. But I love the red, orange and yellow ones too. Have been missing tomato soup, and I’m excited to try yours.:)

    • Mellow Momma on May 26, 2013 at 1:16 am said:

      Thanks for your comment! I’m glad I’m not the only one who hated that meal! I hope you like this version :) I just checked out your site and it looks like you have a lot of great recipes that I’ll have to try out! Thanks for stopping by my site.

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