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- 4 large bell peppers (red, yellow, or green), diced - 1 pound ground turkey or beef - 1 medium onion, chopped - 2 cloves garlic, minced - 1 can (14 oz) diced tomatoes - 4 cups vegetable or chicken broth - 1 cup cooked quinoa or rice The main ingredients bring life to the soup. Bell peppers add color and sweetness. Ground turkey or beef gives it heartiness. Onion and garlic add depth and warmth. Diced tomatoes provide acidity and balance. Broth makes the soup rich and comforting. Quinoa or rice offers a nice texture for every spoonful. - 1 tablespoon Italian seasoning - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheese (cheddar or Monterey Jack), for topping - Fresh parsley or basil, for garnish Seasonings transform this soup into a gourmet dish. Italian seasoning adds herbs that sing with flavor. Smoked paprika lends a hint of warmth and smoke. Salt and pepper are essential for balance. Toppings like shredded cheese melt beautifully on each bowl. Fresh herbs like parsley or basil brighten each serving and add a fresh touch. Start by heating a skillet over medium heat. Add one pound of ground turkey or beef. Cook the meat until it's brown all over. This should take about 5 to 7 minutes. Be sure to stir it often. Once done, drain the excess fat from the skillet. Set the meat aside for later use. In the same skillet, add one chopped onion and two cloves of minced garlic. Cook them until fragrant. This usually takes about 3 to 4 minutes. You want the onions to turn soft and translucent. This step adds a rich base to your soup. Now, grab your slow cooker. Combine the diced bell peppers, cooked meat, sautéed onions, and garlic. Also add one can of diced tomatoes and four cups of vegetable or chicken broth. Next, stir in one cup of cooked quinoa or rice, one tablespoon of Italian seasoning, one teaspoon of smoked paprika, and salt and pepper to taste. Mix everything well for even flavor. Cover the slow cooker with its lid. You can set it to low for 6 to 8 hours or high for 3 to 4 hours. Check the bell peppers for tenderness to know it's done. They should be soft but not mushy. This slow cooking allows all the flavors to blend beautifully. To make your soup taste even better, try adding different spices. You can use cumin or chili powder for a warm kick. A pinch of crushed red pepper can add heat. Fresh herbs like parsley and basil are a must. They bring a bright taste that dried herbs can't match. Add them just before serving to keep their flavor fresh. To keep bell peppers tender, cut them into small, even pieces. This helps them cook evenly. If you like a thicker soup, add more cooked quinoa or rice. For a thinner soup, just add more broth. You can also use a blender to puree part of the soup for a creamier texture. This soup pairs well with crusty bread or a fresh salad. A dollop of sour cream or Greek yogurt adds creaminess. When garnishing, sprinkle cheese on top while it's hot. Add fresh herbs for a pop of color and flavor. Serve it warm for the best taste. {{image_2}} You can swap ground turkey or beef for chicken. Chicken gives a lighter taste. You may also try plant-based proteins like lentils or tempeh. These options add a nice texture and flavor. Here are some pros and cons: - Ground Turkey: Lean and healthy but can be dry. - Ground Beef: Rich and hearty but higher in fat. - Chicken: Mild flavor and low fat but can be bland if not seasoned. - Plant-Based: Great for vegans and adds fiber but may need more spices. To make this soup vegetarian or vegan, skip the meat. Use beans or lentils for protein. You can also use nutritional yeast for a cheesy flavor. Here are some good plant-based swaps: - Beans: Black beans or kidney beans add protein and fiber. - Quinoa: Use as a base for texture and nutrition. - Nutritional Yeast: Offers a cheesy taste without dairy. - Plant-Based Cheese: Use for a creamy topping if desired. Feel free to add more veggies for extra flavor and nutrition. Some great choices are: - Zucchini: Adds moisture and a mild taste. - Carrots: Sweetness balances the savory flavors. - Spinach: Wilts down nicely and boosts vitamins. - Corn: Adds sweetness and color. You can also consider the seasonality of ingredients. Use fresh vegetables in summer and root vegetables in winter. This keeps your soup vibrant and fresh all year round. To keep your soup fresh, use airtight containers. Glass or plastic containers work well. Make sure they seal tightly. This way, you can store it safely in the fridge. The soup will last for about 3 to 5 days. If you want to store it longer, freezing is a great option. Use freezer-safe bags or containers. Label them with the date. Your soup can last in the freezer for up to 3 months. When it's time to eat, warm your soup gently. The best way is on the stove over low heat. Stir it often to prevent sticking. If you use a microwave, heat it in short bursts. Stir in between to keep it even. To refresh your leftovers, add toppings. A sprinkle of cheese adds extra flavor. Fresh herbs like parsley or basil bring a nice touch. This makes your soup feel new again. Yes, you can use frozen vegetables. They save time and add nutrition. However, using frozen veggies can change the soup's texture. Frozen bell peppers may become softer than fresh ones. If you choose frozen, add them in the last hour of cooking. This way, they stay a bit firmer. This soup will last for about 3 to 4 days in the fridge. Store it in an airtight container to keep it fresh. Always check for any signs of spoilage before eating leftovers. If you notice any strange smells or colors, it's best to toss it. Eating safe food is very important! You can swap brown rice for quinoa. Brown rice has a chewier texture and a nutty flavor. Quinoa cooks faster and adds protein. The choice depends on what you like. If you use brown rice, make sure it is fully cooked before adding it to the soup. This ensures everything is tender and delicious. This blog post covered a hearty soup recipe that features bell peppers, ground turkey or beef, and diced tomatoes. I shared step-by-step instructions to help you create this dish easily. We discussed tips for flavor and texture and explored variations to cater to different diets. Lastly, I provided storage tips and answered common questions. Cooking this soup can boost your confidence in the kitchen while enjoying a nutritious meal. Enjoy experimenting with flavors and ingredients to make it your own!

Slow Cooker Stuffed Pepper Soup

Warm up with this Hearty Slow Cooker Stuffed Pepper Soup, packed with flavor and nutritious ingredients! Made with bell peppers, ground turkey or beef, and topped with melted cheese, this comforting soup is perfect for a cozy dinner. Simply throw everything in your slow cooker and let it do the work! Click through to explore the full recipe and discover how easy it is to make this delicious meal that your family will love.
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Ingredients
  

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

1 pound ground turkey or beef

1 medium onion, chopped

2 cloves garlic, minced

1 can (14 oz) diced tomatoes

4 cups vegetable or chicken broth

1 cup cooked quinoa or rice

1 tablespoon Italian seasoning

1 teaspoon smoked paprika

Salt and pepper to taste

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

Fresh parsley or basil, for garnish

Instructions
 

In a skillet over medium heat, cook the ground turkey or beef until browned. Drain any excess fat and set aside.

    In the same skillet, sauté the chopped onion and minced garlic until fragrant and translucent, about 3-4 minutes.

      In the slow cooker, combine the diced bell peppers, cooked meat, sautéed onions and garlic, diced tomatoes, broth, cooked quinoa or rice, Italian seasoning, smoked paprika, salt, and pepper. Stir well.

        Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the bell peppers are tender.

          Before serving, stir the soup and taste for seasoning; adjust salt and pepper as necessary.

            Ladle the soup into bowls and top with shredded cheese. Garnish with fresh parsley or basil.

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