Stuffed pepper soup is a warm, comforting, and filling dish that's perfect for a cold winter day. This slow cooker version is an easy and convenient way to make it, freeing up time and energy to do other things. Not only is it delicious, but it also brings back fond memories of home-cooked meals and family gatherings.

For me, this recipe is a nod to my childhood and the many family dinners my mother would make. She would always make sure the table was set and everyone was gathered around to share a meal together. Our kitchen was the heart of our home, and the delicious aroma of slow-cooked stuffed pepper soup was a staple.

Now, every time I make this recipe, I feel like I'm transported back to those warm, comforting memories of family, love, and home-cooked food. I hope this recipe will bring the same joy and comfort to your family and create new memories for you to cherish.

1 pound ground beef
1 large onion, diced
3 cloves garlic, minced
4 large bell peppers, cored and diced
28 oz can crushed tomatoes
2 cups beef broth
1 cup cooked rice
1 tsp paprika
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste

1. In a large pan, brown the ground beef over medium heat until fully cooked. Drain any excess fat.

2. Add the diced onion and minced garlic to the pan and cook until the onion is translucent.

3. Transfer the beef mixture to a slow cooker.

4. Add the diced bell peppers, crushed tomatoes, beef broth, cooked rice, paprika, oregano, basil, salt, and pepper to the slow cooker. Stir to combine.

5. Cover the slow cooker and cook on low for 6-8 hours, or until the peppers are tender.

6. Serve hot and enjoy!

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