Go Back
- 4 large bell peppers, diced into bite-sized pieces - 1 pound ground turkey or beef, crumbled - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 can (14.5 oz) diced tomatoes, with juices included - 4 cups vegetable broth, or chicken broth for extra flavor - 1 cup uncooked rice, choose between white or brown In this soup, the bell peppers add a sweet crunch. The ground meat gives it a hearty base. You can use turkey or beef, depending on what you like. The onion and garlic bring great flavor. Diced tomatoes add a juicy burst. The broth helps tie everything together. Finally, the rice makes it filling and comforting. - 1 tablespoon Italian seasoning blend - 1 teaspoon smoked paprika for richness - Salt and freshly ground black pepper, to taste Seasoning is key in this soup. The Italian blend gives it a classic taste. Smoked paprika adds depth and warmth. Adjust salt and pepper to match your taste. These flavors will make each bite enjoyable. - 1 cup shredded cheese, like cheddar or mozzarella, for serving - Fresh parsley, chopped, for garnish Cheese makes everything better! I love using cheddar or mozzarella to top my soup. It melts beautifully and adds creaminess. Fresh parsley gives a lovely pop of green. It also adds freshness to the rich soup. First, cook the ground turkey or beef in a large skillet over medium heat. Stir often. You want the meat to brown nicely. This usually takes about 5 to 7 minutes. Once the meat is fully cooked, drain any extra fat. Then, transfer the cooked meat to your slow cooker. This step adds great flavor to your soup. Now it's time to add the fun stuff! In the slow cooker with your meat, add the diced bell peppers, chopped onion, and minced garlic. Next, pour in the can of diced tomatoes, including all the juices. Then, add the vegetable or chicken broth, uncooked rice, Italian seasoning, and smoked paprika. Don't forget to sprinkle in some salt and black pepper. Stir everything well so the flavors mix together. Cover your slow cooker with its lid. Set it to cook on low for 6 to 8 hours. If you're in a hurry, you can cook it on high for 3 to 4 hours. The soup is ready when the rice is tender and the peppers and onions are soft. After the cooking time is up, taste your soup. This is the best part! If it needs more flavor, adjust the seasoning as needed. If you want a thinner soup, stir in some extra vegetable broth. This helps get the consistency just right. Ladle the soup into bowls. Top each bowl with a sprinkle of shredded cheese. I love using cheddar or mozzarella. Finally, finish with a handful of freshly chopped parsley for color and freshness. Enjoy every bite! To boost the flavor of your soup, try adding spices. A pinch of cayenne pepper adds heat. You can also toss in fresh herbs like basil or oregano for a nice touch. If you want a smoky flavor, use smoked paprika. You can explore flavors by adding a splash of hot sauce or a squeeze of lime juice. Personalizing this soup is easy. You can switch the meat for ground chicken or add some beans for protein. Want it spicier? Add diced jalapeños or red pepper flakes. You can also change the broth based on what you have. Use chicken broth for a richer taste or vegetable broth for a lighter feel. For the best results, set your slow cooker on low. This allows the flavors to meld together. Cooking for 6-8 hours gives you the best taste and texture. If you’re short on time, you can cook on high for 3-4 hours. Avoid common pitfalls by not opening the lid too often. Each time you lift the lid, heat escapes, and cooking time increases. Also, make sure to stir well. This ensures the rice cooks evenly and absorbs all the flavors. Serving your soup can be a fun experience! Use deep, rustic bowls to give a warm vibe. Place extra cheese in a small bowl. Guests can add it as they like. This makes it interactive and enjoyable. Pair your soup with crusty bread. A slice of warm bread goes well with the rich flavors. You can also serve a simple green salad on the side for some freshness. This adds color and balances the meal nicely. {{image_4}} For a tasty vegetarian version, you can swap the meat. Here are some great substitutes: - 1 can of black beans or kidney beans, drained and rinsed - 1 cup of lentils, rinsed - 1 cup of chopped mushrooms for added texture When you choose these options, the cooking time stays about the same. You can still cook on low for 6-8 hours or high for 3-4 hours. Just make sure the lentils are tender before serving. If you want to change up the base, try different grains instead of rice: - Quinoa: Use 1 cup, rinsed. Add it during the last 30 minutes of cooking. - Noodles: Add 2 cups of egg noodles or whole grain noodles in the last 10 minutes of cooking. These swaps bring new flavors and textures to your soup. You can easily give your soup a unique twist. Here are a few ideas: - For a Southwest flavor, add cumin, corn, and diced jalapeños. - For a Mediterranean touch, toss in olives, feta cheese, and oregano. You can also add different vegetables like zucchini, carrots, or spinach. Feel free to mix in proteins like chicken for extra heartiness. These variations help you make the recipe your own. Enjoy experimenting! To store leftover soup, let it cool first. Then, place it in an airtight container. I recommend using glass containers, as they are safe and easy to clean. Leave some space at the top of the container. This helps the soup expand when it freezes. For freezing your slow cooker soup, use freezer-safe containers or heavy-duty freezer bags. Make sure to label them with the date. When ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove or in the microwave. Stir well to ensure even heating. In the fridge, the soup lasts about 3 to 4 days. In the freezer, it can last up to 3 months. Check for signs it has gone bad, like a sour smell or changes in color. If you see mold, throw it away. Always trust your senses to keep your meals safe. Yes, you can use brown rice. However, it takes longer to cook. Brown rice needs about 45-50 minutes. This is more than white rice, which takes just 15-20 minutes. If you use brown rice, be sure to adjust the cooking time. You may need to add more broth for the right texture. If you don’t have bell peppers, try using zucchini or carrots. Both add a nice crunch and flavor. Zucchini gives a more mild taste, while carrots add a hint of sweetness. You can mix and match veggies, too. Just remember that each one changes the soup's flavor a bit. Yes, you can cook this soup on the stovetop. Start by browning the meat in a pot. Then add the veggies, broth, and rice. Bring it to a boil, then lower the heat. Let it simmer for about 30-40 minutes. Check the rice for doneness, and adjust the seasoning as needed. Absolutely! Beans add protein and texture. You can use black beans or kidney beans. Drain and rinse them first. Add them in with the other ingredients. If you add beans, reduce the amount of rice slightly to balance the soup. Enjoy the extra flavor and nutrition they bring! This blog post walks you through making a flavorful slow cooker soup. You learned about key ingredients like ground meat, veggies, and spices. I shared step-by-step instructions for seamless cooking and tips for flavor and presentation. Variations cater to different tastes, and storage info helps you keep leftovers fresh. In making this soup, you can explore your creativity. Adjust flavors, try new grains, or add personal touches. Enjoy the process and the hearty meal you'll create. Happy cooking!

Slow Cooker Stuffed Pepper Soup

Warm up with this Hearty Slow Cooker Stuffed Pepper Soup that's packed with flavor and easy to make! This comforting dish features ground meat, bell peppers, rice, and your favorite spices, all simmered to perfection. Plus, it's a great way to enjoy a nutritious meal with minimal effort. Ready to dive into this delicious recipe? Click through to discover step-by-step instructions and tips for serving this cozy soup your family will love!
Print Recipe Pin Recipe

Ingredients
  

4 large bell peppers (any color), diced into bite-sized pieces

1 pound ground turkey or beef, crumbled

1 medium onion, finely chopped

3 cloves garlic, minced

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

4 cups vegetable broth (or chicken broth for extra flavor)

1 cup uncooked rice (choose between white or brown)

1 tablespoon Italian seasoning blend

1 teaspoon smoked paprika for richness

Salt and freshly ground black pepper, to taste

1 cup shredded cheese (cheddar or mozzarella) for serving

Fresh parsley, chopped, for garnish

Instructions
 

Brown the Meat: In a large skillet set over medium heat, add the ground turkey or beef. Cook, stirring often, until the meat is browned and fully cooked through, about 5-7 minutes. Drain any excess fat, then transfer the cooked meat to your slow cooker.

    Combine Vegetables and Ingredients: In the slow cooker with the meat, add the diced bell peppers, chopped onion, minced garlic, diced tomatoes (with their juices), vegetable broth, uncooked rice, Italian seasoning, and smoked paprika. Season with salt and freshly ground black pepper to taste. Stir everything well to ensure even mixing.

      Slow Cook: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours, or on high for 3-4 hours. Cook until the rice is tender and the peppers and onions are soft.

        Adjust Flavor and Consistency: Once cooking time is complete, taste the soup and adjust the seasoning as needed. If you find the soup is thicker than you prefer, stir in additional vegetable broth until you achieve your desired consistency.

          Serve and Garnish: Ladle the soup into bowls and top each serving with a generous sprinkle of shredded cheese. Finish with a handful of freshly chopped parsley for a pop of color and freshness.

            - Prep Time: 15 minutes

              - Total Time: 6-8 hours (depending on cooking method)

                - Servings: 6-8

                  - Presentation Tips: For a rustic touch, serve the soup in large, deep bowls and place extra cheese in a small bowl on the table for guests to add as they wish. A slice of crusty bread on the side complements the soup beautifully!