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To make a hearty and delicious Slow Cooker Stuffed Pepper Soup, gather these simple ingredients: - 4 large bell peppers (red, yellow, and green), diced - 1 medium onion, chopped - 3 cloves garlic, minced - 1 pound ground turkey or beef - 1 can (28 oz) crushed tomatoes - 4 cups low-sodium chicken or vegetable broth - 1 cup uncooked quinoa or rice - 2 teaspoons Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or mozzarella) for topping - Fresh parsley, chopped, for garnish These ingredients come together to create a warm and filling soup. The bell peppers give a nice color and sweetness. The ground turkey or beef adds protein, while the quinoa or rice makes it hearty. I love using crushed tomatoes for their rich flavor, and the broth ties everything together. The Italian seasoning and smoked paprika bring depth to the dish. Top it off with cheese and parsley for a lovely finish! - Sauté onion and garlic Start by heating a large skillet over medium heat. Add the chopped onion and minced garlic. Cook them for about 3-4 minutes. You want them to be soft and clear. - Brown the ground turkey or beef Next, add your ground turkey or beef to the skillet. Cook it well while breaking it apart with a spoon. Make sure it turns brown and drains any extra fat. - Combine ingredients in the slow cooker In your slow cooker, add the diced bell peppers. Pour in the sautéed onion and meat mixture. Add the crushed tomatoes and broth too. Toss in the uncooked quinoa or rice. Sprinkle the Italian seasoning and smoked paprika. Stir everything well to mix. - Season and cook time options (low/high) Add salt and pepper to taste. Cover the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. The peppers should be tender, and the quinoa or rice will be cooked through. - Stir and adjust seasoning before serving Once the cooking time is up, stir the soup well. Taste it and adjust the seasoning if needed. This step is crucial for a balanced flavor. Choosing the right peppers is key. I like to use red, yellow, and green peppers. They add color and flavor. Each pepper has a slightly different taste. Red peppers are sweet; green peppers are more grassy. Mix them for the best flavor. For meat, I recommend ground turkey or beef. Turkey is lean and keeps the soup light. Beef adds a rich flavor. You can use either, based on what you prefer. Both options work well in this soup. To avoid a watery soup, use uncooked quinoa or rice. They soak up extra liquid. If your soup is too thin, add a bit more quinoa or rice. You can also let it cook longer. This helps thicken the soup naturally. Keep stirring to mix all the flavors together. For side dishes, consider crusty bread or a fresh salad. Bread is great for dipping. A salad adds crunch and freshness. Both pair well with the rich soup. When it comes to toppings, cheese is classic, but try more! Fresh herbs like parsley or cilantro add a nice touch. You can also use sour cream for creaminess. A sprinkle of chili flakes gives a spicy kick. These options make your soup even more delicious. {{image_2}} You can swap the ground turkey or beef for ground chicken or pork. Both options bring a lighter taste to the soup. Ground chicken gives a nice flavor without being too heavy. Ground pork adds a bit of sweetness, which pairs well with the peppers. If you want a vegetarian or vegan version, use lentils or black beans instead of meat. They add protein and a hearty texture. You can also use tofu for a protein boost. If you want to change the base, try using couscous or barley instead of quinoa or rice. These grains cook well and add different flavors. You can also toss in extra veggies like corn, zucchini, or carrots. Adding more vegetables makes the soup colorful and healthy. Just chop them small so they cook evenly. These swaps keep your soup fresh and exciting every time you make it. You can keep your stuffed pepper soup in the fridge for up to five days. Store it in an airtight container to keep it fresh. When you reheat, add a splash of broth to keep it moist. You can freeze the soup for up to three months. Use freezer-safe containers or bags. To reheat, thaw it overnight in the fridge. Heat it on the stove or in the microwave. To maintain flavor and texture, avoid adding cheese before freezing. Add it just before serving. This way, your soup stays creamy and delicious when you heat it up. Can I make this recipe in a regular pot? Yes, you can. Just use a large pot on the stove. Start by sautéing the onion and garlic in the pot. Then, add the meat and cook until browned. After that, mix in the rest of the ingredients. Let it simmer on low heat for about 30-45 minutes. Stir occasionally. This method gives you a similar tasty soup. How to make it spicier? You can add more heat easily. Try adding chopped jalapeños or red pepper flakes. You could also use hot sauce to taste. If you want a kick, consider adding a dash of cayenne pepper. Start with a little, and taste. You can always add more if needed. What can I serve with stuffed pepper soup? This soup pairs well with many sides. A fresh salad adds crunch. You can also serve it with crusty bread for dipping. Grilled cheese sandwiches are another great choice. For a fun twist, try it with tortilla chips for a crunchy bite. This stuffed pepper soup combines fresh ingredients for a delicious meal. We discussed preparation steps, cooking methods, and tips to enhance flavors. Remember to experiment with different meats and veggie options for variety. Proper storage will keep your leftovers tasty for longer. Enjoy your cooking journey, and don't shy away from adjustments. Making this soup will delight your taste buds and those you serve. Keep exploring and savor every bite!

Slow Cooker Stuffed Pepper Soup

Warm up with a bowl of hearty slow cooker stuffed pepper soup! This comforting recipe combines colorful bell peppers, savory ground turkey or beef, and wholesome quinoa or rice, all simmered to perfection in a rich broth. It’s easy to prepare and perfect for busy days. Dive into this deliciously satisfying meal that the whole family will love. Click to explore the full recipe and make it tonight!
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Ingredients
  

4 large bell peppers (red, yellow, and green), diced

1 medium onion, chopped

3 cloves garlic, minced

1 pound ground turkey or beef

1 can (28 oz) crushed tomatoes

4 cups low-sodium chicken or vegetable broth

1 cup uncooked quinoa or rice

2 teaspoons Italian seasoning

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheese (cheddar or mozzarella) for topping

Fresh parsley, chopped, for garnish

Instructions
 

In a large skillet over medium heat, sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.

    Add the ground turkey or beef to the skillet and cook until browned, breaking it up with a spoon as you go. Drain any excess fat.

      In the slow cooker, combine the diced bell peppers, sautéed onion and meat mixture, crushed tomatoes, chicken or vegetable broth, uncooked quinoa or rice, Italian seasoning, and smoked paprika. Stir well to combine.

        Season the mixture with salt and pepper to taste.

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

            Once cooked, give the soup a good stir and adjust seasoning if needed.

              Serve the soup hot, garnished with shredded cheese and chopped fresh parsley on top.

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