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- 4 large bell peppers, diced - 1 pound ground turkey or beef - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can diced tomatoes (14.5 ounces) - 4 cups vegetable or chicken broth - 1 cup uncooked white rice or quinoa - 1 tablespoon tomato paste - 1 tablespoon Italian seasoning - Salt and pepper to taste - 1 cup frozen corn (optional) - 1 cup shredded cheese for topping For this dish, I love using fresh bell peppers. They add a nice crunch and color. You can pick any color you like—red, green, yellow, or orange. Each brings a unique taste. Ground turkey works well, but ground beef makes it heartier. The onion and garlic give great flavor. The diced tomatoes are key. They add moisture and a touch of acidity. Broth adds depth and richness to the soup. You can use vegetable or chicken broth, based on your taste. I often choose white rice for this soup. It cooks well in the slow cooker. Quinoa is a great choice too if you want more protein. Tomato paste thickens the soup and boosts the flavor. Italian seasoning ties all the flavors together. Salt and pepper are essential to taste. For a pop of sweetness, add frozen corn. It’s optional but delicious. Lastly, top your soup with shredded cheese. Cheddar or mozzarella melts nicely and adds creaminess. Start by browning the ground turkey or beef in a skillet. Use medium heat to cook the meat until it is fully brown. This step helps to enhance the flavor. Once cooked, drain any excess fat by tilting the skillet. Transfer the meat directly into the slow cooker. Next, add the diced bell peppers, chopped onion, and minced garlic into the slow cooker. This mix gives the soup a fresh taste. Then, stir in the undrained diced tomatoes and the broth. Use vegetable or chicken broth based on your preference. Now it’s time to add the rice or quinoa to the pot. Stir in the tomato paste and Italian seasoning. Don’t forget to sprinkle in salt and pepper to taste. If you want a bit of sweetness, add frozen corn at this stage. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This will let all the flavors blend together and make the rice or quinoa tender. - Each slow cooker cooks a bit differently. Check your soup early to avoid overcooking. - For the best rice or quinoa, use the right amount of broth. Too much can make it mushy. - Top your soup with shredded cheese and fresh parsley for color and taste. - Serve with warm crusty bread to soak up the delicious broth. - Add a pinch of cayenne pepper for a nice kick. - Try using smoked paprika for a deeper flavor profile. Other herbs can also change the taste. {{image_2}} You can switch up the protein in your soup. Ground turkey is lean and adds a mild flavor. It’s a great choice for a lighter meal. Ground beef gives a richer taste, but it can be higher in fat. If you want to skip meat, try lentils or black beans. They add protein and fiber for a hearty soup. For grains, you can use brown rice instead of white rice. Brown rice has more nutrients and a nice chew. Quinoa is another good choice. It cooks fast and is gluten-free. If you want to avoid gluten, use rice or quinoa. Both will work well in this soup. Want to change the flavors? You can add different veggies like zucchini or carrots. They blend well with the peppers. You can also change the seasoning. Adding cumin or chili powder gives a nice kick. Experimenting with flavors keeps the soup fresh and fun! To store leftovers, let the soup cool first. Then, place it in a tight container. This method keeps it fresh. You can store it in the fridge for up to four days. Make sure to label the container with the date. For freezing, divide the soup into portions. Use freezer-safe bags or containers. Remove as much air as possible before sealing. You can freeze the soup for up to three months. When ready to eat, thaw it in the fridge overnight. To reheat, pour the soup into a pot over medium heat. Stir occasionally to prevent sticking. You may need to add a bit of broth or water to restore the texture. Taste it before serving. Adjust flavors with salt, pepper, or more seasoning as needed. Enjoy it warm with a sprinkle of cheese on top! Yes, you can make this soup ahead of time. Just prepare it as usual and store it in the fridge. It will stay fresh for about three days. When you're ready to enjoy it, heat it on the stove or in the microwave. If you want to swap out bell peppers, try zucchini, mushrooms, or eggplant. These veggies add a nice flavor and texture. You can also use diced carrots or spinach for a different twist. To add some heat, mix in diced jalapeños or a dash of hot sauce. You can also try adding crushed red pepper flakes for a nice kick. Adjust the amount to fit your taste. If your soup is too thin, mix in a bit of cornstarch with water. Stir it in while the soup cooks. You can also add more rice or quinoa for thickness. Let it cook a bit longer to absorb some liquid. Yes, beans work great in this soup! Black beans or kidney beans add protein and fiber. Just rinse and drain canned beans before adding them to the slow cooker. They will warm up nicely while the soup cooks. This blog post shared everything you need for delicious Slow Cooker Stuffed Pepper Soup. I covered main and additional ingredients, plus seasonings for flavor. I outlined step-by-step cooking instructions and shared helpful tips. You can even customize this soup with different proteins and grains. Remember, this recipe is flexible. Quck to prep and easy to adjust, it’s perfect for everyone. Try it out, and enjoy the tasty results. Your family will love it!

Slow Cooker Stuffed Pepper Soup

Warm up your evenings with this Hearty Slow Cooker Stuffed Pepper Soup, perfect for any family gathering! Packed with colorful bell peppers, savory ground turkey or beef, hearty grains, and topped with melty cheese, this dish is both nutritious and delicious. With just a few simple steps, you can enjoy a comforting meal waiting for you after a busy day. Click to explore the full recipe and make this hearty soup tonight!
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Ingredients
  

4 large bell peppers (any color), diced

1 pound ground turkey or beef

1 medium onion, chopped

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes, undrained

4 cups vegetable or chicken broth

1 cup uncooked white rice or quinoa

1 tablespoon tomato paste

1 tablespoon Italian seasoning

Salt and pepper to taste

1 cup frozen corn (optional)

1 cup shredded cheese (cheddar or mozzarella) for topping

Instructions
 

In a skillet over medium heat, brown the ground turkey or beef until fully cooked. Drain excess fat and transfer to the slow cooker.

    Add the chopped bell peppers, onion, and minced garlic into the slow cooker with the meat.

      Stir in the diced tomatoes, broth, uncooked rice or quinoa, tomato paste, Italian seasoning, salt, and pepper.

        If using, add the frozen corn to the mixture in the slow cooker.

          Cover and cook on low for 6-8 hours or high for 3-4 hours, until the rice or quinoa is tender.

            Once cooked, taste and adjust seasoning if necessary. Serve hot in bowls, topped with shredded cheese.

              Prep Time: 15 minutes | Total Time: 6-8 hours (slow cooker) | Servings: 6

                - Presentation Tips: Garnish each serving with freshly chopped parsley and additional cheese. Serve with warm crusty bread for a complete meal.