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To create a tasty slow cooker stuffed pepper soup, gather these simple ingredients: - 4 large bell peppers (choose a mix of red, yellow, or green for color), diced - 1 pound ground turkey or lean beef, cooked and drained - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes with juices - 4 cups vegetable broth or chicken broth - 1 cup cooked quinoa or fluffy rice - 1 tablespoon Italian seasoning blend - 1 teaspoon smoked paprika for depth of flavor - Salt and freshly cracked black pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack), for topping - Fresh parsley or basil leaves, finely chopped, for garnish These ingredients bring color and flavor to your soup. The bell peppers add a sweet crunch. Ground turkey or lean beef gives it heartiness. Onion and garlic create a fragrant base. Diced tomatoes and broth form a rich, savory liquid. Quinoa or rice adds texture and makes the soup filling. Seasoning is key. The Italian blend and smoked paprika enhance the soup’s taste. Finally, top it with shredded cheese and fresh herbs for a beautiful finish. Enjoy the process of gathering these ingredients, as each one plays an important role in creating a flavorful dish. To start, you need to cook the meat. I like using ground turkey for a leaner choice. In a medium skillet, heat the pan over medium heat. Add the ground turkey and cook for about 5 to 7 minutes. Stir it often until it turns brown. Once it's cooked, drain off any fat. Set the meat aside on a plate to cool. Next, let’s sauté the onions and garlic. In the same skillet, if needed, add a splash of olive oil. Then, add the chopped onion and minced garlic. Sauté them over medium heat for about 3 to 4 minutes. You’ll know they are ready when the onion smells nice and turns translucent. Remove the skillet from heat. Now, it’s time to mix everything in the slow cooker. Start by adding the diced bell peppers. You can choose colorful ones like red, yellow, or green. Next, add the browned meat and the sautéed onions and garlic. Then, pour in a can of diced tomatoes with their juices and your choice of broth. I like using vegetable broth, but chicken broth works too. Don’t forget to add cooked quinoa or rice for texture. Sprinkle in the Italian seasoning and smoked paprika. Finally, add salt and pepper to taste. Stir everything together until well mixed. This will make sure each bite is full of flavor. Now it's time to cook the soup. You have two options for cooking. If you want a slow and steady approach, set the slow cooker to low for 6 to 8 hours. If you're short on time, you can set it to high for 3 to 4 hours. When the cooking time is up, the bell peppers should be soft. The flavors will blend beautifully. About 10 minutes before serving, stir the soup again. Taste it and adjust the salt and pepper if needed. This small step makes a big difference for flavor. To boost the taste of your soup, you can adjust the seasonings. If you like it spicy, add a pinch of red pepper flakes. For more depth, try a splash of balsamic vinegar. Always taste your soup before serving. This step helps you catch any bland spots. You want a well-balanced flavor that excites your palate. When serving, choose rustic bowls for a cozy feel. You can also use clear bowls to show off the colorful layers. A sprinkle of fresh herbs on top adds a nice touch. Fresh parsley or basil makes your dish pop. A sprinkle of cheese on top will melt beautifully in the warm soup. This enhances both taste and look. Using a slow cooker with a timer is very helpful. Look for one that has a locking lid to prevent spills. A large spoon is essential for mixing all your ingredients well. A cutting board and a sharp knife make prep easy. Having a ladle will help serve the soup without mess. These tools make cooking fun and smooth! {{image_4}} You can switch up the meat in this soup. Using chicken gives a lighter taste. Cooked, shredded rotisserie chicken works well. For a plant-based option, use lentils or chickpeas. They add protein and fiber without meat. You can also try ground pork or sausage for a richer flavor. Just remember to adjust the seasoning to match the meat choice. Feel free to mix in some beans or corn for extra texture. Black beans or kidney beans complement the flavors nicely. If you want a heartier soup, add corn for sweetness and crunch. You can also swap out bell peppers for zucchini or carrots if you prefer. Just chop them into small pieces. This gives you a chance to use what you have on hand. Do you like spice? Add jalapeños or crushed red pepper for a kick. Just be careful with the amount you use. Start with a little and taste as you go. If you want this soup to be kid-friendly, skip the spicy additions. Instead, focus on herbs for flavor, like oregano or basil. This way, you can please everyone at the table. To store your leftover soup, use airtight containers. Glass or plastic containers work great. Make sure to cool the soup first before sealing it. This helps keep it fresh. Store it in the fridge for up to 3-4 days. If you want to keep it longer, freezing is a good option. For freezing, let the soup cool completely. Then, pour it into freezer-safe bags or containers. Remove as much air as possible to prevent freezer burn. Label the bags with the date. You can freeze the soup for up to 3 months. To reheat, thaw it in the fridge overnight. Heat on the stove over medium heat until warm. Stir often to avoid sticking. There are many fun ways to reuse leftover soup. You can make a tasty pasta dish by adding cooked pasta. It can also be a filling for baked potatoes. Another idea is to blend it for a creamy soup. You can add some cream or cheese for a richer taste. Get creative and enjoy your leftovers! It takes about 6-8 hours on low or 3-4 hours on high. The slow cooker works magic here. The longer cooking time allows flavors to blend well. You want the bell peppers to be soft and tasty. Be sure to check for doneness. The soup is ready when everything is hot and the peppers are tender. Yes, you can make this soup ahead of time. This soup stores well in the fridge for up to five days. Just keep it in an airtight container. When you are ready to eat, reheat it on the stove or microwave. Stir it well to mix the flavors again. You may need to add a splash of broth to loosen it up. Absolutely! To make the soup vegetarian, swap the meat for plant-based options. You can use lentils, beans, or even chopped mushrooms. These add great texture and flavor. Also, make sure to use vegetable broth instead of chicken broth. This way, you still keep all the tasty goodness without meat. This blog post covered how to make a delicious Slow Cooker Stuffed Pepper Soup. We discussed the key ingredients, step-by-step instructions, and helpful tips for enhancing flavor. You can make it your own by using different proteins or adding vegetables. For storage, I shared how to keep leftovers fresh and even repurpose them. In closing, this recipe is fun and easy. It allows you to be creative in the kitchen. Enjoy crafting your perfect bowl of soup!

Slow Cooker Stuffed Pepper Soup

Warm up with this hearty slow cooker stuffed pepper soup, bursting with delicious flavors! Packed with bell peppers, ground turkey or beef, tomatoes, and quinoa or rice, it's easy to make and perfect for cozy meals. Just toss your ingredients in the slow cooker and let it do the work! Discover how to create this comforting dish with our simple recipe, and make this dish your new favorite soup! Click to explore the recipe now!
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Ingredients
  

4 large bell peppers (choose a mix of red, yellow, or green for color), diced

1 pound ground turkey or lean beef, cooked and drained

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes with juices

4 cups vegetable broth or chicken broth

1 cup cooked quinoa or fluffy rice

1 tablespoon Italian seasoning blend

1 teaspoon smoked paprika for depth of flavor

Salt and freshly cracked black pepper to taste

1 cup shredded cheese (cheddar or Monterey Jack), for topping

Fresh parsley or basil leaves, finely chopped, for garnish

Instructions
 

In a medium-sized skillet over medium heat, add the ground turkey or beef. Cook, stirring occasionally, until the meat is browned and cooked through, approximately 5-7 minutes. Drain any excess fat and transfer the meat to a plate to cool slightly.

    In the same skillet, add a little olive oil if needed, then sauté the chopped onion and minced garlic over medium heat. Cook until the onion becomes fragrant and translucent, about 3-4 minutes. Remove from heat.

      In your slow cooker, combine the diced bell peppers, the browned meat, the sautéed onions and garlic, the canned diced tomatoes (along with their juices), broth, cooked quinoa or rice, Italian seasoning, smoked paprika, salt, and pepper. Stir everything together until well mixed.

        Secure the lid on the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the bell peppers are tender and flavors meld beautifully.

          About 10 minutes before serving, gently stir the soup and taste for seasoning, adjusting the salt and pepper as needed to enhance the flavors.

            To serve, ladle the soup into bowls and generously sprinkle shredded cheese on top, allowing it to melt slightly into the warm soup. Garnish each bowl with a sprinkle of fresh parsley or basil for a burst of color and freshness.

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

                Presentation Tips: For an appealing presentation, serve the soup in rustic bowls and add a sprig of fresh herb on top alongside the cheese for a pop of color. Enjoy this comforting dish with warm, crusty bread!