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- 4 large bell peppers, diced - 1 lb ground beef (or turkey) - 1 medium onion, chopped - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes - 1 can (15 oz) tomato sauce - 4 cups beef or vegetable broth - 1 cup uncooked rice (white or brown) - 2 teaspoons Italian seasoning - Salt and pepper to taste - 1 cup shredded cheese (cheddar, mozzarella, or a blend) - Fresh parsley for garnish When I make slow cooker stuffed pepper soup, I love how each ingredient shines. The bell peppers bring color and sweetness. I choose large ones for a hearty bite. Ground beef or turkey adds protein. I pick turkey for a lighter meal. Chopped onion and minced garlic give a deep flavor base. Diced tomatoes and tomato sauce add rich, tangy notes. The broth is vital. I often use beef broth for depth but vegetable broth works too. Uncooked rice thickens the soup and makes it filling. Italian seasoning ties all the flavors together. I season with salt and pepper to taste, enhancing every bite. I top the soup with shredded cheese. Cheddar, mozzarella, or a blend melts beautifully. Fresh parsley brightens the dish and adds a pop of color. Each ingredient plays a role in creating a warm, comforting bowl of soup that feels like a hug on a cold day. 1. Start by browning the meat. In a skillet, heat it over medium heat. Add the ground beef or turkey. Cook until it is no longer pink. This step adds flavor and texture to your soup. Drain any excess fat before moving it to the slow cooker. 2. Next, add the vegetables and liquids. In the slow cooker, combine the diced bell peppers, chopped onion, and minced garlic. Pour in the undrained diced tomatoes and tomato sauce. Then, add the broth and uncooked rice. Finally, sprinkle in the Italian seasoning, salt, and pepper. Stir all the ingredients well. This mix creates a rich base for your soup. - Cooking on low or high affects the soup's texture. Cooking on low for 6-8 hours makes the flavors blend well. The rice will also be tender and absorb flavors over this time. - If you need it quicker, cook on high for 3-4 hours. The soup will be ready, but the flavors may not meld as deeply. Either way, you will enjoy a hearty meal! 1. Once the cooking time is up, take a moment to stir the soup. This helps mix all the flavors together. It's a simple step, but it makes a big difference. 2. Now for the cheese! Sprinkle the shredded cheese on top of the soup. Cover the slow cooker for a few minutes. This allows the cheese to melt perfectly. 3. For a finishing touch, garnish with fresh parsley before serving. This adds a pop of color and freshness. Serve the soup in bowls with extra cheese and parsley on top for a delightful look. To make your soup taste even better, you can adjust the seasonings. Start with the basic salt and pepper, then add more Italian seasoning if you like. A dash of hot sauce can also give it a nice kick. You can add extra vegetables too. Try carrots, zucchini, or corn for added texture and nutrients. These flavors blend well and make the soup more colorful. To ensure your rice is tender, choose the right type. Brown rice takes longer to cook than white rice. If you want it soft, add a bit more broth. Stir the mix halfway through cooking to help it blend. Use a smart slow cooker that switches to warm mode when the time is up. This keeps your soup perfect until you're ready to eat. For presentation, serve the soup in deep bowls. Top each bowl with fresh parsley and a sprinkle of cheese. This makes each serving look inviting. Pair your soup with crusty bread or a fresh salad for a complete meal. The bread is great for dipping, and the salad adds a fresh crunch. Enjoy! {{image_2}} You can make stuffed pepper soup fit your diet easily. To make it vegetarian or vegan, skip the meat. Instead, use lentils or mushrooms for protein. Add more beans, like black or kidney beans. These add texture and flavor. For gluten-free options, use rice as your base. Make sure to check the broth. Some broths may contain gluten. Always choose a gluten-free broth to keep it safe. Want to change the taste? You can add spices or herbs to boost flavor. Try paprika or cumin for a smoky kick. Fresh basil or oregano can also add bright notes. You may swap ingredients for unique flavors. Use different types of peppers, like poblano or jalapeño. For a creamy touch, add a dollop of sour cream or a splash of cream. If you have leftovers, do not worry! You can repurpose stuffed pepper soup in many ways. Mix it with pasta for a quick meal. You can also use it as a filling for tacos or burritos. To store, place the soup in an airtight container. It stays fresh in the fridge for about 3-4 days. You can also freeze it for longer storage. When ready to eat, thaw it in the fridge overnight. Reheat in a pot on low heat or the microwave until hot. To keep your stuffed pepper soup fresh, store any leftovers in an airtight container. This helps to lock in flavor and moisture. Make sure the soup is cool before sealing it tight. You can keep it in the fridge for about 3 to 5 days. Just give it a good stir before serving again. The flavors will blend even more, making it taste great! If you want to save some soup for later, freezing works well. Pour the cooled soup into freezer-safe bags or containers. Leave some space for the soup to expand as it freezes. You can freeze it for up to 3 months. When you’re ready to eat, take it out and let it thaw in the fridge overnight. To reheat, just warm it on the stove or in the microwave. Stir well to make sure it heats evenly. Enjoy your warm and tasty soup! Can I use cooked rice instead? Yes, you can use cooked rice. Just add it in the last hour of cooking. This helps keep the rice from getting mushy. How long can stuffed pepper soup be stored? You can store it in the fridge for 3 to 4 days. Just make sure to keep it in an airtight container. What to do if the soup is too thick? If it’s too thick, just add more broth or water. Stir well and let it cook a little longer. This will help reach your desired consistency. How to add more protein or fiber? You can add beans, lentils, or extra meat. Another option is to include more veggies like spinach or kale. These will boost both fiber and protein in the soup. What can I substitute for ground beef/turkey? You can use ground chicken, pork, or even plant-based meat. Tofu or tempeh works well for a vegetarian option too. Alternatives for tomato products If you want to skip tomato products, try using diced bell peppers and broth. You can also use pureed pumpkin for a different flavor and texture. Stuffed pepper soup is a hearty dish made with simple ingredients, like bell peppers, ground beef, and rice. You learned how to prepare it, from browning the meat to adding cheese at the end. I shared tips for enhancing flavors and adjusting to dietary needs. Finally, I covered storage methods to keep your soup fresh. Enjoy this versatile recipe, try the variations, and make it your own. You now have the tools to create a comforting meal that is both delicious and satisfying.

Slow Cooker Stuffed Pepper Soup

Warm up your dinner routine with this delicious Slow Cooker Stuffed Pepper Soup! Packed with vibrant bell peppers, hearty ground beef or turkey, and aromatic spices, this one-pot wonder is perfect for feeding the family. With simple ingredients and easy steps, it's time to let your slow cooker do the magic. Don’t miss out—click through for the full recipe and make your next meal a cozy delight! #SlowCookerRecipes #StuffedPeppers #SoupRecipes #ComfortFood
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Ingredients
  

4 large bell peppers (any color), diced

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

1 medium onion, chopped

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 can (15 oz) tomato sauce

4 cups beef or vegetable broth

1 cup uncooked rice (white or brown)

2 teaspoons Italian seasoning

Salt and pepper to taste

1 cup shredded cheese (cheddar, mozzarella, or a blend)

Fresh parsley for garnish

Instructions
 

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

    Add the diced bell peppers, chopped onion, garlic, diced tomatoes, tomato sauce, broth, uncooked rice, and Italian seasoning to the slow cooker.

      Stir everything together until well combined and season with salt and pepper to taste.

        Cover and cook on low for 6-8 hours or on high for 3-4 hours until the rice is tender and the flavors have melded together.

          Once done, stir the soup well and sprinkle the shredded cheese on top. Cover for a few minutes until the cheese melts.

            Garnish with fresh parsley before serving.

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

                - Presentation Tips: Serve the soup in bowls, topping each with a sprinkle of fresh parsley and an extra sprinkle of cheese for a delightful look. Consider pairing it with crusty bread or a fresh side salad for a complete meal.