My neighbor brought this over when times were tight and now it’s our comfort food. Tastes just like stuffed peppers without the work

This slow cooker 4-ingredient stuffed pepper soup is the kind of meal that shows up when you really need it. My neighbor brought a big container of it over during a tight month when we were juggling bills, work, and a new baby, and it instantly felt like a hug in a bowl. It tastes just like classic stuffed peppers—savory ground beef, tender rice, sweet bell peppers, and tomato-rich broth—without the work of stuffing or baking anything. Everything simmers together in the slow cooker while you’re at work, and you come home to a cozy, budget-friendly dinner that stretches easily for a couple of nights.
Serve this stuffed pepper soup hot, ladled straight from the slow cooker into bowls. It’s great on its own with some crusty bread, dinner rolls, or buttered toast for dipping into the tomato broth. If you want to bulk it up a bit, add a simple green salad or sliced cucumbers on the side. A sprinkle of shredded cheese or a spoonful of sour cream on top makes it feel extra comforting, and leftover soup packs well for lunch the next day with a piece of fruit or a small side of crackers.
Slow Cooker 4-Ingredient Stuffed Pepper Soup
Servings: 6

Ingredients
1 1/2 pounds lean ground beef
2 large bell peppers, chopped (use a mix of red and green)
1 1/2 cups uncooked white rice (rinsed)
2 (24-ounce) jars tomato pasta sauce or marinara
4 cups water
1 teaspoon salt, or to taste
1/2 teaspoon black pepper, or to taste
1 teaspoon Italian seasoning or dried oregano (optional)
Directions