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- 4 large bell peppers (assorted colors), diced - 1 lb ground beef (or turkey for a lighter option) - 1 cup uncooked rice (brown or white) Bell peppers are the star of this soup. They add sweetness and color. I like to mix red, yellow, and green for a vibrant look. Ground beef or turkey gives the soup its hearty base. Turkey makes it lighter but both options work well. Rice adds texture and makes the soup filling. - 1 can (15 oz) diced tomatoes with green chilies - 1 can (15 oz) tomato sauce - 4 cups beef or vegetable broth Diced tomatoes bring a tangy flavor. The green chilies add a bit of heat, but not too much. Tomato sauce makes the soup rich and smooth. Broth is the base. It adds depth to the flavors and keeps everything moist. - 2 teaspoons Italian seasoning - 1 tablespoon Worcestershire sauce - Fresh parsley or basil for garnish Italian seasoning gives the soup a warm, herbal taste. Worcestershire sauce adds a hint of umami, which enhances all the flavors. Fresh herbs, like parsley or basil, bring a bright note when you serve the soup. They make the dish look and taste fresh. This combination of ingredients makes the soup warm and filling. It’s perfect for any day. Dicing Vegetables Start by dicing the bell peppers into small pieces. Use different colors for a vibrant look. Next, chop the onion finely. Mince the garlic cloves until they are small. These fresh veggies add flavor and color to the soup. Browning Ground Meat In a large skillet, heat it over medium. Add the ground beef or turkey. Cook until it turns brown. This step adds a lot of flavor to your soup. Once browned, drain the excess fat. Then, transfer the cooked meat to the slow cooker. Adding Ingredients to Slow Cooker Now, it’s time to build your soup! Add the chopped onion, minced garlic, and diced bell peppers to the slow cooker. Next, open the can of diced tomatoes with green chilies and pour it in. Add the tomato sauce and broth. This forms the base of your soup. Stirring and Mixing Stir everything together in the slow cooker. Mix well to combine all the flavors. After that, add the uncooked rice, Italian seasoning, Worcestershire sauce, salt, and pepper. This will create a rich and hearty soup. Cooking on Low vs. High Cover the slow cooker. You can choose to cook on low for 6-8 hours or on high for 3-4 hours. Cooking on low lets the flavors meld well, while high is faster if you’re short on time. Checking for Doneness After the cooking time, check the soup. The rice should be tender, and the peppers soft. Give it a taste and adjust the seasoning if needed. If you want a thicker soup, blend a portion with an immersion blender. This will give a nice texture. For the best flavor in your soup, adjust your seasoning to fit your taste. Start with salt and pepper. Always taste the soup before serving. If needed, add more salt or pepper. Italian seasoning adds a nice touch. If you want more kick, try adding red pepper flakes. You can also add extra veggies for more depth. Consider using carrots, corn, or even zucchini. These will enhance both the taste and the nutrition of your soup. Just chop them up and toss them in. If you want a thicker soup, use an immersion blender. Blend a portion of the soup right in the slow cooker. This will make it creamier without losing the chunky bits you love. Cooking times also impact thickness. If you cook the soup longer, the rice will absorb more liquid. I suggest cooking on low for 8 hours for a nice thick soup. When serving your soup, consider some tasty accompaniments. Garlic bread or a simple salad pairs nicely. They complement the flavors of the soup well. For presentation, serve in deep bowls and garnish with fresh parsley or basil. This adds a pop of color. It also makes your dish look more inviting. Enjoy the warmth and comfort of your hearty soup! {{image_2}} Using ground turkey is a great way to make the soup lighter. It has less fat than beef but still offers good flavor. You can also use sausage for a richer taste. Just choose your favorite type. For a vegetarian option, you can skip the meat entirely. Use black beans or lentils instead. These options add protein and texture. They also soak up the great flavors in the soup. If you want to try something different, consider using quinoa. It cooks fast and adds a nutty taste. You can also use cauliflower rice for a low-carb choice. It will give you the same texture but fewer carbs. Just add the quinoa or cauliflower rice at the same time as the regular rice. This way, they will cook well in the soup. Want a spicy kick? Adding jalapeños can bring heat to your soup. Just chop them up and toss them in with the other veggies. Start with one or two to find your perfect spice level. Adding cheese at serving can make the soup extra rich. Cheddar or Monterey Jack melts well and adds creaminess. Sprinkle some on top just before serving for a delicious finish. After you make this soup, you can keep it in the fridge. It stays fresh for about 3 to 4 days. To keep your soup safe, let it cool first before putting it in the fridge. You can freeze the soup, too. It lasts for about 3 months in the freezer. When you freeze it, use a container that seals tight. Leave some space at the top for the soup to expand. When you want to eat the soup again, you can heat it up in two ways: microwaving or stovetop. Microwaving: Pour your soup into a bowl. Cover it with a microwave-safe lid. Heat it for about 2 to 3 minutes. Stir it halfway to make sure it heats evenly. Stovetop: Pour the soup into a pot. Heat it on low to medium heat. Stir often. It should be hot in about 5 to 10 minutes. To keep your soup fresh, use airtight containers. This helps to keep out air and moisture. You can also label your containers with dates. This way, you know how long they last. Always check for odd smells or colors before eating. If it seems off, it's best to throw it away. Yes, you can make this soup ahead of time. It tastes even better the next day! To prep, cook the soup as directed. Once done, let it cool. Store it in an airtight container in the fridge. It will stay fresh for about three days. You can also freeze it for later. Just use a freezer-safe container. When ready, thaw it in the fridge overnight. Reheat on the stove or in the microwave. To make more servings, you will need to scale the ingredients. For each extra serving, add more peppers, meat, and rice. A good rule is to add one extra bell pepper and about 1/4 cup of rice for each serving. You can also adjust the broth and tomatoes. Keep the seasoning the same, but taste and adjust as needed. This way, you can make enough soup for a crowd! If you want a different protein, there are many tasty options. Ground turkey works well for a lighter soup. You can also use ground chicken or pork. For a vegetarian version, try lentils or black beans. Chickpeas add great texture too. Just cook them a bit longer to ensure they are soft. Each option gives the soup a unique flavor! This soup recipe blends fresh veggies, ground meat, and rich seasonings for a hearty meal. You can customize it by using turkey or vegetarian options. Following the steps keeps it simple and tasty. Remember to store leftovers properly for freshness. Try the variations and tips to make it uniquely yours. Enjoy a satisfying bowl, whether solo or with friends. Your cooking skills will shine with this simple yet delicious dish. Dive in and savor each bite!

Slow Cooker Stuffed Pepper Soup

Warm up your kitchen with this Hearty Slow Cooker Stuffed Pepper Soup that’s perfect for any day! Packed with colorful bell peppers, ground meat, rice, and zesty tomatoes, this easy recipe brings comfort and flavor in every bite. Set your slow cooker and let it do the work while you enjoy the delicious aroma filling your home. Click through for the full recipe and make this cozy soup a new favorite for your family!
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Ingredients
  

4 large bell peppers (assorted colors), diced

1 onion, chopped

3 cloves garlic, minced

1 lb ground beef (or turkey for a lighter option)

1 can (15 oz) diced tomatoes with green chilies

1 can (15 oz) tomato sauce

4 cups beef or vegetable broth

1 cup uncooked rice (brown or white)

2 teaspoons Italian seasoning

1 tablespoon Worcestershire sauce

Salt and pepper to taste

Fresh parsley or basil for garnish

Instructions
 

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

    Add the chopped onion, minced garlic, diced bell peppers, diced tomatoes with green chilies, tomato sauce, and broth to the slow cooker.

      Stir in the uncooked rice, Italian seasoning, Worcestershire sauce, salt, and pepper.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours until the rice is cooked and the peppers are tender, stirring occasionally.

          Once cooked, taste and adjust seasoning if necessary. If you prefer a thicker soup, you can use an immersion blender to blend a portion of the soup.

            Serve hot, garnished with chopped fresh parsley or basil.

              Prep Time, Total Time, Servings: 15 mins | 6-8 hours | 6 servings