🍲 Slow Cooker Stuffed Pepper Soup
Ingredients
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1 lb (450 g) ground beef (or turkey, chicken, or plant-based crumbles)
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1 ½ cups cooked rice (white, brown, or cauliflower rice for low-carb)
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3 bell peppers (any color), chopped
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1 medium onion, chopped
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3 cloves garlic, minced
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1 can (15 oz / 425 g) tomato sauce
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1 can (14.5 oz / 400 g) diced tomatoes (with juice)
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4 cups beef or chicken broth (or vegetable broth)
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2 tbsp tomato paste (optional, for richer flavor)
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1 tsp salt
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½ tsp black pepper
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1 tsp Italian seasoning (or oregano + basil)
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½ tsp smoked paprika (optional but adds nice depth)
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1 tbsp Worcestershire sauce (optional)
Instructions
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Brown the meat:
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In a skillet, cook ground beef and onion over medium heat until browned.
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Drain excess fat and transfer to your slow cooker.
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Add everything else (except rice):
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Stir in chopped bell peppers, garlic, tomato sauce, diced tomatoes, broth, tomato paste, and all seasonings.
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Cook:
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Cover and cook on Low for 6–8 hours or High for 3–4 hours, until peppers are tender and flavors meld.
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Add the rice:
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About 30 minutes before serving, stir in cooked rice. (If you add it too early, it can get mushy.)
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Taste and adjust:
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Add extra salt, pepper, or a splash of broth to thin if needed.
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Serve:
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Ladle into bowls and top with shredded cheese or fresh parsley if you like.
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💡 Tips & Variations
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Low-carb version: Use cauliflower rice, added in the last 10–15 minutes.
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More veggies: Add chopped zucchini, spinach, or carrots.
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Freezer-friendly: Cool completely, then freeze for up to 3 months.
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Creamy twist: Stir in ½ cup heavy cream or a handful of shredded cheese before serving.
Would you like me to make a meal prep version (with storage and freezing instructions) or a healthy high-protein version next?
