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For this savory stuffed pepper soup, gather these key ingredients: - 4 large bell peppers (any color), diced - 1 lb ground turkey (or beef, if preferred) - 1 medium onion, chopped - 3 cloves garlic, minced - 1 (15 oz) can diced tomatoes, undrained - 4 cups beef or vegetable broth - 1 cup uncooked quinoa or rice - 2 teaspoons Italian seasoning - 1 teaspoon smoked paprika - 1 teaspoon salt - ½ teaspoon black pepper - 1 cup frozen corn - 1 cup shredded cheese (cheddar or mozzarella), for topping - Fresh parsley or cilantro, for garnish You can swap some ingredients to fit your taste. If you want a meatless dish, use lentils or beans instead of turkey. For a spicy kick, add diced jalapeños or some crushed red pepper. You can also replace quinoa with brown rice or even cauliflower rice for a low-carb option. If you don’t have Italian seasoning, use oregano, basil, or a mix of your favorite herbs. When selecting bell peppers, look for ones that feel heavy for their size. Their skin should be smooth and shiny. Avoid any with soft spots or wrinkles. Each color has a distinct taste; green peppers are more bitter, while red, yellow, and orange peppers are sweeter. Choose based on your flavor preference. If you like a little spice, try a poblano or Anaheim pepper for a different twist! Start with a skillet on medium heat. Add your ground turkey or beef. Brown the meat well. Use a spoon to break it up while it cooks. This should take about 5-7 minutes. If you see extra fat, drain it off. Next, toss in the chopped onion and minced garlic. Cook this mix for 3-4 minutes. You want the onion to become soft and clear. Now, move this mixture to your slow cooker. Add the diced bell peppers, undrained diced tomatoes, and broth. Include the uncooked quinoa or rice too. Don’t forget the Italian seasoning, smoked paprika, salt, and black pepper. Stir everything well to mix. Cover the slow cooker and set it to low. Cook for 6-8 hours or on high for 3-4 hours. The soup is ready when the quinoa or rice is soft and the peppers are tender. To brown meat right, heat the skillet before adding it. If it’s too cool, the meat will steam. Spread the meat evenly in the pan. This helps it cook faster. Avoid stirring too much at first. Let it sit for a minute to get a nice brown color. Then, break it up gently with your spoon. This gives you a better texture in the soup. Timing is key in slow cooking. If you want a quick meal, use the high setting. It cooks in 3-4 hours. For a richer flavor, go low and slow for 6-8 hours. This lets the ingredients blend well. Check the soup near the end. If the quinoa or rice is not soft, give it more time. In the last 15 minutes, add frozen corn. This keeps it bright and fresh. Enjoy the warm, hearty flavors when it’s ready! To boost the flavor of your soup, add more spices. Fresh herbs like basil or oregano work great. You can also squeeze in some lemon juice for a bright taste. A splash of hot sauce can wake up the flavors too. Try adding a bay leaf while it cooks. Remember to remove it before serving! Freezing this soup is easy. Let it cool completely before putting it in a container. Use airtight bags or freezer-safe containers. This keeps the soup fresh and tasty. Label the containers with the date. It should last about three months in the freezer. When ready to eat, thaw it in the fridge overnight. Heat it gently on the stove or in the microwave. You can change the spice level to match your taste. For mild soup, reduce the smoked paprika. If you like heat, add chili flakes or diced jalapeños. Taste the soup before serving. This way, you can adjust the spices for the perfect kick. Cooking is all about making it yours! {{image_2}} You can easily swap the ground turkey for other proteins. Ground beef works well if you want a richer flavor. If you prefer a lighter option, try ground chicken or turkey. For a fun twist, use chorizo for a spicy kick. These swaps let you customize the soup to your taste. To make this soup vegetarian, skip the meat and add more veggies. Use a mix of mushrooms, lentils, or beans for protein. You can also replace the broth with vegetable broth. For a vegan option, skip the cheese or use a plant-based cheese. This way, everyone can enjoy a delicious bowl. Feel free to add other veggies to the mix. Zucchini, carrots, or diced tomatoes work great. You can also toss in some spinach or kale for extra nutrients. Just remember, keep the balance so the flavors shine through. This soup is all about using what you have on hand. Let your creativity lead your choices! After enjoying your delicious slow cooker stuffed pepper soup, store any leftovers properly. Allow the soup to cool to room temperature. Then, transfer it into airtight containers. Make sure to leave some space at the top of the container. This space allows the soup to expand when frozen. You can also use freezer bags for easy storage. Just squeeze out the air before sealing. In the refrigerator, your soup will stay good for about 3 to 4 days. Ensure your fridge is at the right temperature, which is below 40°F (4°C). After this time, you might notice a change in taste or texture, so it's best to enjoy it within this timeframe. Reheat your soup on the stove for the best flavor. Pour the desired amount into a pot and heat over medium heat. Stir it often to ensure even warming. If you're in a hurry, you can use the microwave. Place the soup in a microwave-safe bowl and cover it. Heat in short bursts, stirring in between. This method warms the soup evenly and prevents hot spots. Enjoy your soup just as you did the first time! Yes! You can use barley or farro instead. These grains add a nice texture. Just adjust the cooking time as needed. Make sure to check if they require more liquid or longer cooking. To make this soup gluten-free, choose gluten-free broth. Also, use quinoa or rice, as both are gluten-free. Always check labels to ensure no hidden gluten in canned goods or spices. Toppings can really enhance your soup. I love using shredded cheese like cheddar or mozzarella. Fresh herbs like parsley or cilantro also add great flavor. You can even sprinkle some crushed tortilla chips for crunch! Absolutely! This soup stores well. You can make it a day in advance. Just let it cool, then store it in the fridge. Reheat it on the stove or in the microwave before serving. This blog post outlined key ingredients, cooking steps, and tips for stuffed pepper soup. We explored ingredient choices, cooking methods, and ways to boost flavor. You learned storage tips for leftovers and how to adjust the recipe to suit your taste. Remember to experiment with variations like different proteins or vegetables. Your soup can be tailored to your liking. With the right techniques, you can make this dish easy and delicious. Enjoy your cooking journey!

Slow Cooker Stuffed Pepper Soup

Warm up with a bowl of delicious Slow Cooker Stuffed Pepper Soup! This hearty recipe combines bell peppers, ground turkey, quinoa, and spices for the ultimate comfort food. Perfect for busy days, simply set your slow cooker and enjoy a nutritious meal later. Ready to try it? Click through for the full recipe and step-by-step instructions that will have you savoring every bite. #SlowCookerRecipes #StuffedPepperSoup #ComfortFood #HealthyEating
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Ingredients
  

4 large bell peppers (any color), diced

1 lb ground turkey (or beef, if preferred)

1 medium onion, chopped

3 cloves garlic, minced

1 (15 oz) can diced tomatoes, undrained

4 cups beef or vegetable broth

1 cup uncooked quinoa or rice

2 teaspoons Italian seasoning

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon black pepper

1 cup frozen corn

1 cup shredded cheese (cheddar or mozzarella), for topping

Fresh parsley or cilantro, for garnish

Instructions
 

In a large skillet over medium heat, cook the ground turkey (or beef) until browned, breaking it up with a spoon as it cooks. Drain any excess fat.

    Add the chopped onion and minced garlic to the skillet, cooking for an additional 3-4 minutes until the onion becomes translucent.

      Transfer the cooked meat mixture to the slow cooker. Add the diced bell peppers, undrained diced tomatoes, broth, quinoa (or rice), Italian seasoning, smoked paprika, salt, and black pepper. Stir to combine all ingredients well.

        Cover the slow cooker with its lid and set it to low. Cook for 6-8 hours, or on high for 3-4 hours, until the quinoa (or rice) is cooked through and the peppers are tender.

          In the last 15 minutes of cooking, add the frozen corn to the soup and stir to heat through.

            Once the cooking time is done, taste the soup and adjust seasonings if necessary.

              Serve the soup hot, topped with shredded cheese and a sprinkle of fresh parsley or cilantro for garnish.

                Prep Time: 20 minutes | Total Time: 6-8 hours | Servings: 6-8