Weekend Winner: Just 5 ingredients. I make it when I want an effortless meal simmering while we enjoy the sunshine outside.

This 5-ingredient slow cooker stuffed pepper soup is the kind of weekend winner I lean on when the sunshine is too pretty to waste standing over the stove. It has all the cozy flavors of a Midwestern stuffed pepper casserole—beefy, peppery, and tomato-rich—but pared down so you can toss it in the crock, head outside, and come back to a pot full of savory, caramelized goodness. It reminds me of the way my mother would let a pot of soup quietly bubble on the back burner while we worked in the yard, only now the slow cooker does the minding for us.

Ladle this soup into warm bowls and serve with thick slices of buttered crusty bread or simple dinner rolls to soak up the rich broth. A crisp green salad with a tangy dressing balances the hearty flavors nicely, and a sprinkle of extra shredded cheese on top never hurts. If you like, set out a little sour cream and hot sauce so everyone can dress their own bowl just the way they like it.

Servings: 6

1 1/2 pounds ground beef, browned and drained

Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles as it cooks. Cook until no pink remains and the edges of the meat begin to brown and caramelize. Drain off any excess grease.

While the beef is browning, core and seed the bell peppers, then chop them into bite-size pieces.

Lightly spray or grease the inside of your slow cooker. Add the browned and drained ground beef, chopped bell peppers, uncooked rinsed white rice, tomato pasta sauce, and beef broth.

Stir everything together well, making sure the rice is submerged in the liquid so it can cook evenly.

Cover and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the rice is tender, the peppers are soft, and the soup has thickened slightly with a rich, savory broth. Avoid lifting the lid too often so the heat and moisture stay inside.

Once done, taste and adjust seasoning with salt and pepper if desired (keeping in mind the broth and sauce may already be seasoned). Give the soup a good stir, then let it sit with the lid off for about 5–10 minutes to thicken slightly before serving.

Ladle the soup into bowls and serve hot, making sure each serving has plenty of beef, peppers, rice, and that glistening, flavorful broth.

For a little extra comfort, stir in a handful of shredded cheddar or mozzarella right before serving so it melts into the hot soup, giving you that stuffed-pepper-with-cheese feel. You can also use a mix of red, yellow, and green bell peppers for a pretty, rustic look and slightly different sweetness in each bite. If you prefer more broth, add an extra cup of beef broth at the start; if you like it thicker and more stew-like, reduce the broth by 1 cup. For a touch of heat, add a pinch of red pepper flakes or a splash of hot sauce to your own bowl instead of the whole pot, especially if little ones are eating. You can swap the white rice for brown rice, but plan on a longer cook time (closer to 6–7 hours on LOW) and check that the grains are tender before serving. Food safety tips: Always brown ground beef until it is no longer pink and reaches a safe internal temperature of 160°F before adding it to the slow cooker. Drain off excess fat to avoid a greasy soup. Keep the slow cooker covered while cooking and do not leave it on the WARM setting for more than 2–3 hours after the soup is done. Cool leftovers promptly and refrigerate within 2 hours; use within 3–4 days or freeze for longer storage. Reheat leftovers until steaming hot all the way through, stirring occasionally so it heats evenly.