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There’s something about walking through the door and being wrapped up in the smell of home-cooked soup that just makes the day feel softer, doesn’t it? That deep, savory aroma rising from the slow cooker — rich tomato, sweet peppers, and a whisper of herbs — it’s like your house saying, “Hey there, you made it. Kick off your shoes.”
This Stuffed Pepper Soup has become a regular in our fall and winter rotation — though truthfully, I’ve been known to throw it together in the middle of July if the craving hits. It’s a take on the classic stuffed pepper, only a whole lot simpler and slurp-worthy.
And using ground turkey instead of beef? Well, it lightens things up without skimping on that good, hearty flavor. A little bowl of warmth, a big spoon, and maybe some crusty bread on the side — that’s dinner done right.
Why This Soup Is a Weeknight Wonder
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Hearty without being heavy. Perfect balance of protein, veggies, and cozy vibes.
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Set-it-and-forget-it. The slow cooker does the heavy lifting while you go about your day.
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Budget-friendly and freezer-happy. Simple ingredients, big flavor, and great for leftovers.
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Kid- and grown-up-approved. It hits all the right notes — savory, sweet, and just a hint of spice.
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A full meal in a bowl. But let’s be real, it’s even better with warm bread.
Let’s Chat Ingredients (and a few swaps if you need ’em)
Here’s the lineup that makes this soup shine — nothing fancy, just the good stuff:
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Ground Turkey – I use lean ground turkey, but if you’ve got ground chicken or even ground beef, those work too. Want to go meatless? Use a plant-based ground substitute — it holds up just fine.
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Yellow Onion & Garlic – The start of any good soup story. Don’t rush the browning step — it’s where the flavor begins.
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Bell Peppers – I like a mix: red for sweetness, green for that classic pepper bite, and yellow just because it’s cheerful. Use whatever you have!
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Diced Tomatoes & Tomato Sauce – Canned and undrained. Adds body and depth without fuss.
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Beef Broth – Adds richness. If you’re going vegetarian, swap in veggie broth. Chicken broth works in a pinch too.
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Cooked Rice – Stir it in at the end so it doesn’t turn to mush. Leftover rice? Perfect. Freshly cooked? Great. Even frozen rice works!
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Seasonings – Salt, pepper, and Italian seasoning — that blend of oregano, basil, and thyme gives it that familiar warmth.
How to Make It (Let’s Take It Step-by-Step)
This soup is so easy it almost makes itself — but here’s how I like to do it, with a few little touches that make all the difference:
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Brown your turkey and aromatics.
In a skillet over medium heat, cook the ground turkey with diced onion and garlic. Don’t rush it — you want that meat browned and the onions soft and golden. This step builds flavor that you just can’t get from tossing everything in raw. -
Transfer to your slow cooker.
Scrape all that good stuff — meat, juices, and all — into your slow cooker. -
Add the peppers and liquids.
Toss in your chopped bell peppers (don’t worry if they seem like a lot — they cook down nicely), followed by the diced tomatoes, tomato sauce, and broth. -
Season with care.
Sprinkle in your salt, black pepper, and Italian seasoning. Give it a good stir to mix all those flavors together. -
Cover and let it work its magic.
Set the slow cooker on low for 6 to 8 hours or high for 3 to 4. Your house will start to smell like a cozy little diner tucked away on a snowy street. -
Add the rice at the end.
In the last 30 minutes, stir in the cooked rice. This keeps it from getting too soft and lets it soak up just the right amount of broth. -
Ladle, serve, and smile.
Dish it up hot and steamy. If you’re feeling fancy, sprinkle a little shredded cheddar or fresh parsley on top. Or both. Go wild.
Switch It Up! (Because You Know I Can’t Leave Well Enough Alone)
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Go Veggie – Use meatless crumbles and veggie broth for a plant-based version.
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Make It Spicy – Stir in crushed red pepper flakes or a dash of hot sauce right at the end.
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Add More Veggies – Carrots, celery, even zucchini — all welcome here.
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Cheesy Love – Melt a little mozzarella or sharp cheddar on top. A dollop of sour cream works too!
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Grain Swap – Want to skip the rice? Try it with cooked quinoa, orzo, or even cauliflower rice for a lower-carb option.
How to Store & Reheat Like a Pro
This soup is a meal prep dream — it gets even better the next day.
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Store leftovers in the fridge for up to 4 days in an airtight container.
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Reheat gently on the stove or in the microwave. Add a splash of broth or water if it’s too thick.
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Freeze without the rice (or use it sparingly). Rice tends to soak up all the broth in the freezer. Freeze in single portions for quick lunches!
Conclusion:
There’s a reason this Slow Cooker Stuffed Pepper Soup shows up in my kitchen again and again. It’s easy, nourishing, and has that nostalgic comfort that makes everyone go back for seconds.
So next time you’re staring at the clock at 4:00 wondering what’s for dinner — let this soup be the answer. It’s like having a little hug waiting for you at the end of a long day.
If you try it (and I hope you do), leave me a little note or tag me in your photos. I love seeing how folks make these recipes their own.
Slow Cooker Stuffed Pepper Soup with Ground Turkey
Ingredients
- 1 lb ground turkey
- 1 medium yellow onion diced
- 3 bell peppers mixed colors preferred, chopped
- 2 cloves garlic minced
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (15 oz) tomato sauce
- 2 cups beef broth
- 1 cup cooked white rice
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Instructions
- In a skillet over medium heat, brown the ground turkey with the diced onion and minced garlic until the turkey is cooked through and the onions are translucent.
- Transfer the browned turkey, onions, and garlic to a slow cooker.
- Add the chopped bell peppers, diced tomatoes, tomato sauce, and beef broth to the slow cooker.
- Stir in the salt, black pepper, and Italian seasoning.
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
- In the last 30 minutes of cooking, stir in the cooked rice.
- Serve hot and enjoy!