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To make Slow Cooker Stuffed Pepper Soup, gather these key ingredients: - 1 pound ground beef (or turkey for a lighter option) - 1 medium onion, diced - 2 cloves garlic, minced - 3 bell peppers (red, green, yellow), chopped - 1 can (15 oz) diced tomatoes - 1 can (15 oz) tomato sauce - 3 cups beef or vegetable broth - 1 cup uncooked rice (white or brown) - 2 tablespoons Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap some ingredients based on your taste or what you have. Use ground turkey instead of beef. This makes the soup lighter. If you want a vegetarian option, use lentils or beans in place of meat. For the broth, vegetable broth works well too. You can use any color of bell peppers. Each color adds a different flavor. If you don’t have Italian seasoning, mix dried oregano and basil instead. Want to add more flavor or nutrition? Try these options: - Add corn for sweetness and texture. - Toss in black beans for protein and fiber. - Use zucchini or carrots for extra veggies. - Sprinkle some cheese on top for creaminess. - A dash of hot sauce brings heat if you like spice. These additions make the soup even more tasty and fun! Start by browning the meat. Use a large skillet over medium heat. Add one pound of ground beef or turkey. Cook it until it turns brown. Break the meat into small pieces as it cooks. This helps it mix well later. After browning, drain any excess fat. Next, add one diced onion and two minced garlic cloves to the skillet. Cook them for about three to four minutes. You want the onion to turn clear. This adds great flavor to your soup. Now, it’s time to bring everything together. In your slow cooker, add the browned meat and onion mix. Then, chop up three bell peppers. You can use red, green, or yellow ones. Toss these into the slow cooker too. Next, pour in one can of diced tomatoes with their juices. Add one can of tomato sauce and three cups of broth. You can use beef or vegetable broth. Now, stir in one cup of uncooked rice. Add two tablespoons of Italian seasoning and one teaspoon of smoked paprika. Sprinkle salt and pepper to taste. Mix everything well to combine all the ingredients. Cover the slow cooker and set it to cook. You can choose low for six to eight hours or high for four to five hours. The rice should be tender when it’s ready. Halfway through cooking, check to see if it needs more seasoning. It’s a good time to taste it. Once cooked, give it a good stir before serving. If you like, garnish with fresh parsley for color and flavor. Enjoy your warm and tasty soup! To boost the taste of your soup, try adding fresh herbs. Basil or oregano can add a nice touch. You can also use different spices. A dash of cayenne pepper gives heat. If you want a sweet note, add a bit of sugar. This can balance out the acidity from the tomatoes. For a creamier texture, stir in a bit of cream or sour cream just before serving. This adds richness and makes the soup feel cozy. If you prefer a chunkier soup, reduce the amount of broth slightly. You can also add more veggies like corn or carrots for extra texture. One common mistake is overcooking the rice. If you leave it too long, it can get mushy. Make sure to check the rice at the end of cooking. Also, watch the seasoning. It’s easy to under-season. Taste your soup before serving and add more salt or pepper if needed. {{image_2}} You can easily make this soup vegetarian or vegan. Simply replace the ground beef with a mix of beans, like black beans or kidney beans. These add protein and fiber. For a vegan option, use vegetable broth instead of beef broth. You can also skip the cheese and use avocado for creaminess. If you want a different flavor, try using ground turkey or chicken. Both options are lighter and just as tasty. You can also use sausage for a spicy kick. Just remember to adjust the seasonings to match the meat's flavor. Feel free to add more veggies for extra nutrition. Carrots and corn work great in this soup. You can also include zucchini or spinach for added color and health benefits. Just chop them small so they cook well in the slow cooker. To keep your stuffed pepper soup fresh, let it cool first. Pour the soup into an airtight container. Seal it well to keep out air. Store it in the fridge for up to four days. This soup tastes even better the next day as the flavors mix. You can freeze this soup for later. Use freezer-safe containers or bags. Make sure to leave space at the top, as soup expands when frozen. Label the containers with the date. This soup can last up to three months in the freezer. When you are ready to eat it, just thaw it overnight in the fridge. To reheat, pour the soup into a pot. Heat it on medium until it bubbles. Stir often to avoid sticking. You can also microwave it in a bowl. Cover the bowl with a lid or a plate. Heat in short bursts, stirring in between. This way, the soup warms evenly. Enjoy your warm bowl of comfort! Yes, you can use cooked rice. Just add it in the last hour of cooking. This way, it warms up without getting mushy. If you use cooked rice, reduce the cooking time. This keeps the rice from breaking apart and losing texture. I love serving this soup hot. You can add some fresh parsley on top for color. A sprinkle of cheese also makes it extra tasty. Serve it with crusty bread or a side salad. This adds a nice crunch to each bite. Leftovers can last about 3 to 4 days in the fridge. Store it in an airtight container. If you want it to last longer, consider freezing it. Just thaw it in the fridge before reheating. It's always good to check for any odd smells or changes before eating. In this blog post, we explored simple ingredients, step-by-step instructions, and handy tips for crafting Slow Cooker Stuffed Pepper Soup. I shared ways to adjust flavors, change up the recipe, and store leftovers properly. Remember, cooking should be fun and easy! Use these ideas to make your own delicious version. The joy of cooking is all about creativity and making a dish that you love. Have fun in the kitchen!

Slow Cooker Stuffed Pepper Soup

Warm up your evenings with this delicious Savory Slow Cooker Stuffed Pepper Soup! Packed with hearty ingredients like ground beef, flavorful bell peppers, and aromatic herbs, this recipe is an easy and comforting meal for the whole family. Just toss everything into the slow cooker and let it do the work! Click to explore the full recipe and bring this tasty dish to your dinner table tonight.
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Ingredients
  

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

1 medium onion, diced

2 cloves garlic, minced

3 bell peppers (red, green, yellow), chopped

1 can (15 oz) diced tomatoes

1 can (15 oz) tomato sauce

3 cups beef or vegetable broth

1 cup uncooked rice (white or brown)

2 tablespoons Italian seasoning

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet over medium heat, brown the ground beef, breaking it into small pieces. Cook until fully browned, then drain excess fat.

    Add the diced onion and minced garlic to the skillet, sautéing for about 3-4 minutes until the onion is translucent.

      In the slow cooker, combine the browned beef and onion mixture with the chopped bell peppers.

        Pour in the diced tomatoes (with juices), tomato sauce, and broth.

          Stir in the uncooked rice, Italian seasoning, smoked paprika, and season with salt and pepper. Mix well to combine all ingredients.

            Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the rice is tender.

              Once cooked, stir the soup well and taste for seasoning, adjusting as needed.

                Serve hot, garnished with fresh parsley for an added touch of flavor and color.

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