Smoky Slow Cooker Stuffed Pepper Soup

All the flavor of stuffed peppers, none of the stuffing. This high-protein soup comes together with about 20 minutes of hands-on time, then the slow cooker does the work while you get on with your day. It makes a big batch, so you'll have lunches covered for the week, and it freezes beautifully.

Why it works for busy weeks:

• About 25 grams of protein per serving

• Loaded with vegetables and dairy-free as written (just skip the cheese and sour cream). Gluten-free too, as long as your sausage and broth are. Check the labels.

• One big batch = several easy lunches or dinners

  
  

Prep time: 20 minutes

Cook time: 4–8 hours on low or 2–3 hours on high

Servings: 6–8

Ingredients

• 2 tablespoons olive oil, divided

• ½ medium sweet onion, finely diced

• 3 cloves garlic, minced

• 2 pounds lean ground meat (I used 1 lb deer sausage and 1 lb ground chicken)

• 1 red bell pepper, finely chopped

• 1 green bell pepper, finely chopped

• 1 (13.5 oz) can tomato sauce

• 1 (14 oz) can fire-roasted diced tomatoes, with juices

• 3–4 cups chicken broth (I use bone broth for extra protein)

• 2 tablespoons Italian seasoning

• 1 tablespoon chipotle chili powder

• 1 tablespoon cumin

• 1 teaspoon paprika

• Salt and pepper to taste

Instructions

1. Brown the meat. Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Add the ground meat and cook through, breaking it up as it cooks. While the meat is cooking, chop the peppers and onion and mince the garlic.

2. Drain and transfer. Drain the meat to remove the grease, then add it to your slow cooker.

3. Soften the vegetables. In the same pot, heat the remaining 1 tablespoon olive oil. Add the onion, peppers and garlic and cook for 5–7 minutes, until soft. Add them to the slow cooker.

4. Add everything else. Stir in the tomato sauce, diced tomatoes, chicken broth, Italian seasoning, chipotle chili powder, cumin and paprika.

5. Cook. Cover and cook on low for 4–8 hours or on high for 2–3 hours.

   
   

   

   Season and serve. Taste, add salt and pepper as needed, and top with your favorite toppings.

   
   

Optional Toppings

• Sour cream

• Shredded cheddar

• Crushed tortilla chips

• Sliced avocado

• Sriracha for extra heat

• Cooked rice stirred in to make it more filling

Tips

• Make it your way. Any lean ground meat works: turkey, beef, bison, deer or chicken.

• Adjust the heat. Start with ½ tablespoon chipotle chili powder if you're sensitive to spice.

• Storage: Keeps 4–5 days in the fridge and up to 3 months in the freezer. Freeze in single portions for grab-and-go lunches.