A comforting and flavorful soup inspired by the classic stuffed bell peppers, perfect for a cozy meal.
Heat the olive oil in a large pot over medium heat.
Using a heavy-bottomed pot ensures even heat distribution.
Add the ground turkey and cook until browned.
Break up the turkey into small pieces for even cooking.
Stir in the onion and garlic, cooking until softened.
Adding a pinch of salt helps the onions release their moisture.
Add the bell peppers and cook for a few minutes.
Cut the peppers into uniform pieces for even cooking.
Stir in the tomato paste, diced tomatoes, paprika, and oregano.
Cooking the tomato paste briefly enhances its flavor.
Pour in 4 cups of water and bring to a boil.
Use hot water to speed up the boiling process.
Add the rice, reduce heat, and simmer until the rice is tender.
Stir occasionally to prevent the rice from sticking to the bottom.
Season with vinegar, salt, and pepper.
Adjust the seasoning to taste before serving.
Serve hot, topped with shredded cheddar cheese.
Garnish with fresh herbs like parsley for added color.
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