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- 4 large bell peppers, diced - 1 pound ground turkey or beef - 1 medium onion, chopped - 3 cloves garlic, minced The main ingredients in this dish bring a lot of flavor and nutrition. Bell peppers add a sweet crunch. The ground turkey or beef provides protein. Onion and garlic give depth to the soup. - 1 can diced tomatoes (14.5 oz) - 4 cups vegetable broth - 1 cup uncooked rice (white or brown) Next, we add canned diced tomatoes for acidity and richness. Vegetable broth serves as the base for our soup. The rice thickens the soup and makes it hearty. - 1 tablespoon Italian seasoning - 1 teaspoon paprika - Salt and pepper to taste - Shredded cheese (cheddar or mozzarella) for serving - Fresh parsley for garnish Seasonings are key to great flavor. Italian seasoning adds herbs and spices. Paprika gives a warm color and flavor. Don’t forget salt and pepper! Top your soup with shredded cheese and parsley for a fresh touch. 1. First, grab a large skillet. Heat it over medium heat. 2. Next, add 1 pound of ground turkey or beef. Cook until it is brown. 3. Once cooked, drain any excess fat. This keeps the soup light. 4. Now, transfer the meat to the slow cooker. 1. In the slow cooker, add the diced bell peppers, chopped onion, and minced garlic. 2. Pour in the can of diced tomatoes with their juices. 3. Add 4 cups of vegetable broth and 1 cup of uncooked rice. 4. Sprinkle in 1 tablespoon of Italian seasoning and 1 teaspoon of paprika. 5. Season with salt and pepper to taste. 6. Stir everything together until well mixed. 1. Cover the slow cooker. Set it to low for 6-8 hours or high for 3-4 hours. 2. During cooking, check the rice and veggies. They should be tender when done. 3. If the soup is too thick, add a little more broth to reach the right texture. To make your soup shine, taste it as you cook. You can adjust seasonings to fit your palate. If you find it a bit bland, add more salt, pepper, or Italian seasoning. A splash of hot sauce can also add a nice kick! Sometimes, your soup might come out thick. If this happens, don’t worry! Just add a bit more vegetable broth. Stir it in slowly until you reach your desired consistency. This helps keep the soup nice and smooth. When serving your soup, think about toppings. Shredded cheese, like cheddar or mozzarella, melts nicely on top. Fresh parsley adds a pop of color. A drizzle of olive oil can enhance the flavor too. Pair your soup with crusty bread or a simple side salad. Both make a great addition to your meal. For a heartier option, serve it with grilled cheese sandwiches. A good slow cooker is key for this recipe. Look for one with a programmable timer. This way, you can set it and forget it! Some models even have a browning feature. This lets you brown your meat right in the pot. Using a skillet is a smart move for preparing your meat. It helps lock in flavor and gives a nice texture. Just make sure to drain excess fat after cooking. This keeps your soup from being greasy. {{image_2}} You can change the protein in this soup. Ground chicken is a great choice. It keeps the dish leaner but still tasty. For a vegetarian option, try using lentils or plant-based meat. Both add great flavor and texture. They also make the soup filling and nutritious. Rice is key to this dish, but you have choices. You can use white rice for a classic taste. Brown rice gives a nutty flavor and adds fiber. If you want something different, use quinoa. Quinoa cooks quickly and has a nice crunch. Other grains, like farro, can also work well. They add a unique twist to your soup. Looking to boost nutrition? Adding more veggies is easy. Corn adds sweetness and color. Zucchini is mild but absorbs flavors well. Chopped carrots or celery can also enhance the soup. Feel free to mix and match based on what you have. More veggies mean more flavor and health benefits! To store leftover soup, let it cool first. Pour it into a container with a tight lid. The soup stays fresh in the fridge for up to 4 days. I like using glass containers. They are easy to clean and do not hold odors. Freezing stuffed pepper soup is simple. Use freezer-safe bags or containers. Leave some space at the top for expansion. This soup can last up to 3 months in the freezer. For thawing, place the soup in the fridge overnight. You can also use a microwave if you're in a hurry. To reheat, use a pot on the stove. Heat over medium-low and stir often. This helps keep the texture nice. You can also use a microwave. Heat in short bursts, stirring in between. This way, you keep all the great flavors. Yes, you can make this soup ahead of time. It tastes even better the next day. To meal prep, cook the soup as directed. Let it cool, then store it in an airtight container. Keep it in the fridge for up to three days. You can also freeze it. Just use a freezer-safe container. It stays good for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat in a pot or microwave. Absolutely! This recipe is very flexible. You can swap the meat for ground chicken or turkey. For a vegetarian option, use lentils or beans. If you don’t like bell peppers, try zucchini or mushrooms. You can also change the rice. Quinoa or cauliflower rice works well. Add extra veggies like corn or carrots for more color and taste. Feel free to adjust the spices too. If you want a thicker soup, there are a few tricks. One option is to add more rice. The rice will soak up some of the broth. You can also mash some of the beans or vegetables in the soup. This will help thicken it. Another method is to stir in a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Add this mixture to the soup and stir well. Let it cook for a few more minutes to thicken. This article covered how to make stuffed pepper soup using fresh ingredients and clear steps. We discussed main components, cooking methods, and tips for the best flavor. Remember to adjust ingredients to fit your taste. You can even get creative with proteins and vegetables. Storing leftovers in the fridge or freezer keeps them fresh for later meals. Enjoy this tasty and comforting soup as a fun meal any day. You now have all the tools needed to make it your own!

Slow Cooker Stuffed Pepper Soup

Warm up with a bowl of Hearty Slow Cooker Stuffed Pepper Soup that's perfect for any family dinner! This easy recipe combines colorful bell peppers, ground turkey or beef, and savory seasonings into a deliciously filling soup. Simply toss the ingredients in your slow cooker and let the magic happen. Ready to enjoy a comforting meal? Click through for the full recipe and start cooking today!
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Ingredients
  

4 large bell peppers (any color), diced

1 pound ground turkey or beef

1 medium onion, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes (with juices)

4 cups vegetable broth

1 cup uncooked rice (white or brown)

1 tablespoon Italian seasoning

1 teaspoon paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella) for serving

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Add the diced bell peppers, chopped onion, minced garlic, diced tomatoes, vegetable broth, uncooked rice, Italian seasoning, paprika, salt, and pepper to the slow cooker. Stir thoroughly to combine.

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

        Taste the soup and adjust seasonings if needed. If the soup is too thick, you can add a little more broth to reach your desired consistency.

          Serve hot, topped with shredded cheese and a sprinkle of fresh parsley for garnish.

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