Slow Cooker Turkey and Bell Pepper Soup

Growing up, my mom would often make this dish, always accompanied by some fresh bread. It was simply heavenly.

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Imagine coming home to the inviting aroma of Stuffed Pepper Soup. This healthier twist on the classic dish includes lean ground turkey and a mix of vibrant bell peppers, making it a delightful and nourishing meal. Ideal for those busy weeknights when time is scarce, yet you crave a comforting, homemade dinner. This soup perfectly encapsulates the flavors and textures of stuffed peppers without the need for actual stuffing.

Serve this hearty soup with a rustic green salad dressed in a light vinaigrette or some crusty artisan bread. For those who enjoy a bit of heat, have hot sauce or crushed red pepper flakes available to customize the spice level.

Ingredients:

• 1 pound ground turkey
• 1 medium onion, diced
• 3 bell peppers (assorted colors), chopped
• 2 garlic cloves, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) marinara sauce
• 2 quarts beef broth
• 1 cup cooked white rice
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon Spanish seasoning

Instructions:

1. In a medium pan, brown the ground turkey with the diced onion and minced garlic over medium heat until the turkey is fully cooked and the onions are translucent.
2. Transfer the browned turkey, onions, and garlic to a slow cooker.
3. Add the diced tomatoes, chopped bell peppers, marinara sauce, and beef broth to the slow cooker.
4. Season with salt, black pepper, and Spanish seasoning, then stir to combine.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
6. During the last 30 minutes of cooking, add the cooked rice.
7. Serve hot and enjoy!

Variations and Tips:

• To make this soup vegetarian, replace the ground turkey with a plant-based meat alternative and use vegetable broth instead of beef broth.
• For added nutrition, incorporate extra vegetables such as celery or carrots.
• For a cheesy touch, garnish with shredded cheddar before serving.