If you're looking for a cozy, hearty dish that's perfect for fall, this Spiced Apple Stuffed Pepper Soup is just what you need. It's a delightful blend of savory and sweet with a hint of warmth from the spices. Plus, it’s a great way to use those fresh autumn apples in a savory dish!
The backbone of this soup is the ground turkey, which provides a lean protein base. We’ll sauté it in olive oil to keep things heart-healthy. Adding bell peppers gives a nice crunch and sweetness, while the onion and garlic add depth of flavor. The magic happens with the spices: cinnamon and nutmeg enhance the sweetness of the apples, while cumin adds an earthy note. The chicken broth serves as the soup's savory base, and the cooked rice makes it wonderfully filling. Diced tomatoes add acidity and brightness, and finally, a sprinkle of fresh parsley on top gives a pop of color and freshness.
This soup pairs beautifully with a crusty loaf of sourdough bread or a simple side salad. For a heartier meal, serve it with a grilled cheese sandwich on the side. The creamy, melted cheese complements the sweet and savory notes of the soup perfectly.
Begin by heating a tablespoon of olive oil in a large pot over medium heat. Once the oil is shimmering, add your ground turkey. Cook it until it’s browned, breaking it apart with a spoon as it cooks. You want it nice and crumbly.
Next, toss in the diced bell peppers, chopped onion, and minced garlic. Stir everything together, letting it cook until the vegetables are soft — this should take about five minutes. Now, it’s time to spice things up! Add the cinnamon, nutmeg, and cumin, giving everything a good stir to ensure the spices evenly coat the mixture.
Once the spices are fragrant, mix in the diced apples, chicken broth, cooked rice, and diced tomatoes. Stir well to combine all the ingredients. Bring the pot to a boil, then reduce the heat and let it simmer for about 20 minutes. This will allow all those wonderful flavors to meld together.
Finally, season the soup with salt and pepper to taste. Serve it hot, garnished with a sprinkle of fresh parsley for a bit of color and brightness.
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