Begin by dicing the bell peppers and onion into bite-sized pieces and set them aside.

In a large pot, heat a tablespoon of olive oil over medium heat for about 2 minutes. Add the ground turkey and cook for 5 to 7 minutes, stirring occasionally, until browned.

Add the diced onion and bell peppers to the pot, cooking for another 3–5 minutes. Then, pour in the chicken broth, diced tomatoes with juices, tomato sauce, and add the cooked brown rice.

Incorporate minced garlic, oregano, black pepper, and salt. Bring to a gentle boil, cover, and reduce heat to low, allowing to simmer for 40-45 minutes.

Check the rice for doneness and taste the soup, adjusting salt and pepper as necessary.

Ladle the soup into bowls and serve hot.