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- 1 pound ground turkey or beef - 3 bell peppers (red, yellow, green), diced - 1 can (15 oz) diced tomatoes, undrained - 1 can (15 oz) black beans, rinsed and drained In this tasty soup, ground turkey or beef provides a rich base. I love using three colors of bell peppers for a bright look and more flavor. Diced tomatoes add a juicy texture, while black beans bring protein and heartiness to the dish. - 4 cups vegetable or chicken broth - 2 tablespoons tomato paste - 2 teaspoons Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste The broth gives our soup depth and warmth. Tomato paste thickens the soup and adds a punch of flavor. Italian seasoning and smoked paprika work together to create a comforting taste that warms your heart. Don't forget to adjust salt and pepper as you like! - 1 cup uncooked quinoa or rice for extra heartiness - Fresh herbs for garnish If you want to make the soup even more filling, add quinoa or rice. These grains soak up flavors well. Fresh herbs, like parsley or cilantro, can add a bright touch and a fresh taste to your warm bowl of soup. 1. Browning the meat: First, heat a skillet over medium heat. Add 1 pound of ground turkey or beef. Cook until it turns brown. This step adds depth to the flavor. Once browned, drain any extra fat. Move the meat to the slow cooker. 2. Adding vegetables and beans: Next, take 1 medium onion and dice it. Add the onion to the slow cooker. Also, mince 3 cloves of garlic and add those too. Now, chop 3 bell peppers—red, yellow, and green. Toss them in as well. Then, add 1 can of diced tomatoes (with juices) and 1 can of black beans (rinsed and drained). For some sweetness, add 1 cup of corn, either fresh or frozen. 3. Combining ingredients in the slow cooker: In the slow cooker, mix all the ingredients well. Pour in 4 cups of vegetable or chicken broth. This will give the soup its rich base. Stir in 2 tablespoons of tomato paste, 2 teaspoons of Italian seasoning, and 1 teaspoon of smoked paprika. Season with salt and pepper to taste. If you want a heartier soup, add 1 cup of uncooked quinoa or rice. 4. Covering and setting the timer: Once everything is mixed, cover the slow cooker. Set it to cook on low for 6-8 hours or high for 4 hours. This slow cooking helps the flavors meld together and makes the peppers tender. 5. Adjusting seasoning before serving: When the cooking time is up, taste the soup. Adjust the seasoning if needed. You can add more salt or pepper based on your preference. 6. Garnishing with herbs: Finally, serve the soup warm. Top with fresh parsley or cilantro for a pop of color and flavor. This small touch can elevate your dish. To ensure tender peppers, choose ripe ones. Fresh peppers cook better. Cut them into small pieces for faster cooking. Keep an eye on cooking times. Slow cookers vary. If yours cooks fast, check the peppers sooner. Add spices for a kick. A pinch of cayenne pepper can spice things up. Smoked paprika adds depth. Consider topping your soup with shredded cheese. A dollop of sour cream enhances creaminess. Fresh herbs like parsley or cilantro give a pop of color and flavor. Meal prep can save time on busy days. Chop your veggies the night before. Cook the meat in advance, too. Store them in the fridge. This way, you can toss everything in the slow cooker quickly. Pre-chopping ingredients makes cooking easier and faster. {{image_2}} You can easily switch up the meat in your stuffed pepper soup. Ground turkey adds a light flavor, while beef gives more richness. You can also try chicken or even plant-based options like lentils or chickpeas. This way, you can suit your taste or dietary needs. For grains, consider adding quinoa or rice. Both will make your soup heartier and add texture. You can even use barley or farro for a unique twist. Just remember to adjust the liquid if you add grains. This keeps the soup from getting too thick. If you crave some heat, try adding jalapeños or a dash of chili powder. This will give your soup a spicy kick. You can also mix in smoked paprika for a deeper flavor. Experimenting with spices like cumin or coriander can change the taste profile too. Fresh herbs elevate the dish nicely. Basil, oregano, or thyme can add freshness. Try adding these herbs at the end of cooking for the best flavor. When it comes to sides, crusty bread is a classic choice. It makes the meal feel complete and is great for dipping. You could also serve it with a simple salad for a crunchy contrast. For a creative serving idea, try topping the soup with shredded cheese. This adds creaminess and makes it extra comforting. You might even want to garnish with chopped parsley or cilantro for a pop of color and fresh flavor. To keep your stuffed pepper soup fresh, store leftovers in the fridge. Use airtight containers to prevent spills and keep flavors. Glass containers work well, but plastic ones are fine too. Make sure to cool the soup to room temperature before sealing. This helps avoid condensation, which can make the soup watery. You can freeze stuffed pepper soup for later. Just let it cool first. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. When you're ready to eat it, thaw the soup overnight in the fridge. Reheat it on the stove or in the microwave until it's hot. In the fridge, your stuffed pepper soup lasts about 3 to 4 days. If you freeze it, it can stay good for up to 3 months. Just remember to label your containers with the date. This way, you know when to enjoy your delicious meal! Can I use frozen vegetables instead? Yes, you can use frozen vegetables! They work well in this recipe. Just add them straight to the slow cooker. Frozen veggies save time and still taste great. They will cook down nicely and blend into the soup. How can I make it vegetarian? To make this soup vegetarian, swap the ground meat for lentils or mushrooms. You can also add extra beans, like kidney beans or chickpeas. Make sure to use vegetable broth instead of chicken broth. This way, you keep all the rich flavors while making it meat-free. Can I make this recipe on the stovetop? Yes, you can! Start by browning the meat in a pot. Then, add the onion and garlic. Next, mix in the rest of the ingredients. Bring the soup to a boil, then lower the heat. Let it simmer on the stovetop for about 30-40 minutes, stirring occasionally. What slow cooker settings work best? I recommend cooking on low for 6-8 hours. This allows all the flavors to blend. If you’re short on time, cooking on high for 4 hours works too. Just make sure the peppers are tender before serving. How to calculate calories per serving? To find calories per serving, add up the total calories from all the ingredients. Then, divide that number by the servings. For example, if the total is 1,200 calories and you serve 6, each serving has 200 calories. Are there low-carb or keto options? Yes, you can make this soup lower in carbs. Skip the corn and quinoa or rice. You can add more peppers and use extra meat or cheese. This way, you keep the flavor while cutting down on carbs. This blog post shared a simple stuffed pepper soup recipe using ground meat, fresh veggies, and beans. You learned how to prepare it step-by-step with tips for enhancing flavor and saving time. Variations let you customize this dish to your liking, and storage tips help keep leftovers fresh. Try this hearty meal for easy weeknight dinners. It combines healthy ingredients with comforting flavors. Enjoy cooking while exploring countless ways to make this soup your own!

Slow Cooker Stuffed Pepper Soup

Warm up with a bowl of hearty stuffed pepper soup that’s bursting with flavor! This easy slow cooker recipe combines ground turkey or beef, colorful bell peppers, black beans, and corn, simmered to perfection. Perfect for a cozy night in, this soup is nutritious and satisfying. Click through to explore this delicious recipe and make your next meal a comforting delight that everyone will love!
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Ingredients
  

1 pound ground turkey or beef

1 medium onion, diced

3 cloves garlic, minced

3 bell peppers (red, yellow, and green), diced

1 can (15 oz) diced tomatoes, undrained

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh or frozen)

4 cups vegetable or chicken broth

2 tablespoons tomato paste

2 teaspoons Italian seasoning

1 teaspoon smoked paprika

Salt and pepper to taste

Optional: 1 cup uncooked quinoa or rice for extra heartiness

Fresh parsley or cilantro, chopped for garnish

Instructions
 

In a skillet over medium heat, cook the ground turkey or beef until browned. Drain excess fat and transfer the meat to the slow cooker.

    Add the diced onion and minced garlic to the slow cooker with the meat. Stir to combine.

      Mix in the diced bell peppers, diced tomatoes (with juices), black beans, corn, and broth.

        Stir in the tomato paste, Italian seasoning, smoked paprika, salt, and pepper. If using, add uncooked quinoa or rice.

          Cover the slow cooker and cook on low for 6-8 hours or high for 4 hours, until the peppers are tender and flavors meld together.

            Before serving, taste and adjust seasoning as necessary. If desired, top with chopped parsley or cilantro.

              Prep Time: 15 minutes | Total Time: 6-8 hours | Servings: 6-8

                - Serving Suggestions: Serve with a slice of crusty bread or sprinkle some shredded cheese on top for added creaminess!