Preparation Steps

• Set a heavy pot over medium heat and add 1 tablespoon of the olive oil. Add the diced red and green bell peppers with a pinch of salt and cook, stirring occasionally, until softened at the edges and lightly blistered, 4–5 minutes. Scoop the peppers to a bowl.
• Add the remaining 1/2 tablespoon olive oil to the pot. Stir in the onion and cook until translucent, about 3 minutes. Add the garlic and cook 30 seconds more.
• Push the onions to one side and add the ground turkey to the open space. Season with the salt and black pepper. Cook over medium-high heat, breaking it into small pieces, until no longer pink and lightly browned in spots, 5–6 minutes. Sprinkle in the dried oregano and smoked paprika and cook 1 minute to bloom the spices.
• Return the peppers and any juices to the pot. Pour in the diced tomatoes (with juices), tomato sauce, and beef broth. Bring to a boil, then reduce to a lively simmer. Partially cover and cook 12–15 minutes to meld flavors, stirring once or twice and skimming any excess foam if needed.
• Stir in the cooked rice and red wine vinegar. Simmer uncovered for 5 minutes to warm the rice and thicken the soup slightly. If you prefer a looser soup, add a splash more broth or water. Turn off the heat and let the pot rest 3 minutes before tasting and adjusting seasoning.
• Ladle into bowls and serve hot. Optional: finish with a drizzle of olive oil or a sprinkle of fresh parsley.