Grew up with my mom making this, always had some bread on the side, tasted like heaven.

Imagine coming home to the comforting aroma of Stuffed Pepper Soup, its warmth greeting you as you step through the door. This version, made with wholesome ground turkey and a medley of bell peppers, transforms a classic dish into a convenient, slow-cooked delight. Ideal for those bustling weekdays when you'd love a home-cooked meal but the clock isn't in your favor. This recipe encapsulates the hearty essence of stuffed peppers, without the fuss of actual stuffing!

This robust soup pairs wonderfully with a crusty piece of artisan bread for dunking or a simple green salad dressed lightly with vinaigrette. For those who enjoy a bit of heat, serving with a side of hot sauce or crushed red pepper flakes allows everyone to adjust the spice to their liking.

Servings: 6 servings

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

1. 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.

2. Transfer the browned turkey, onions, and garlic to a slow cooker.

3. Add the chopped bell peppers, diced tomatoes, tomato sauce, and beef broth to the slow cooker.

4. Stir in the salt, black pepper, and Italian seasoning.

5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours.

6. In the last 30 minutes of cooking, stir in the cooked rice.

7. Serve hot and enjoy!

For a vegetarian twist, swap the ground turkey for a plant-based meat substitute and use vegetable broth instead of beef broth. You can also add more vegetables like carrots or celery for an extra boost of nutrition. For those who love a bit of cheesy goodness, sprinkle some shredded cheddar on top before serving.