There's something truly special about the comfort of a warm, hearty soup, especially one that brings back memories of family dinners and cool autumn nights. This slow cooker stuffed pepper soup is a beloved classic here in the heart of the Midwest. It combines the familiar flavors of stuffed peppers with the ease and simplicity of a slow cooker meal. Envision a big pot of this savory soup simmering away while you tend to your daily chores, just like my mother and her mother before her. It's more than just a meal; it's a testament to the love and care of home-cooked, traditional fare.

This soup pairs wonderfully with a thick slice of buttered homemade bread or classic cornbread to soak up every last drop. For an added touch, consider serving it alongside a crisp side salad with a tangy vinaigrette to balance the hearty flavors. And don't forget a dollop of sour cream or a sprinkle of shredded cheese on top to add a creamy finish.

Servings: 6-8 servings

1 pound ground beef
1 medium onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
4 cups beef broth
1/2 cup uncooked white rice
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon Worcestershire sauce

1. In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is tender. Drain any excess fat.

2. In the slow cooker, combine the cooked beef and onion, chopped peppers, minced garlic, diced tomatoes, tomato sauce, and beef broth.

3. Stir in the uncooked rice, dried basil, dried oregano, salt, pepper, and Worcestershire sauce.

4. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the peppers are tender and the rice is cooked through.

5. Taste and adjust seasoning as necessary before serving.

For a different twist, try using ground turkey instead of beef for a lighter version, or add some spicy Italian sausage for a zesty kick. You can also mix in other vegetables like diced carrots or celery to pack in some extra nutrients. If you prefer a heartier soup, increase the amount of rice but be sure to add some extra broth or water to keep it from getting too thick. And for a gluten-free option, use brown rice or quinoa instead of white rice.

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