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

To keep this truly a 4-ingredient base, think of the core recipe as ground beef, bell peppers, rice, and tomato pasta sauce—everything else is just water and seasoning to get the right texture and flavor. For a leaner option, you can swap the ground beef for ground turkey or chicken; just make sure to cook it fully and drain any excess fat before adding it to the slow cooker. If you prefer brown rice, use the same amount but be aware it can take longer to soften; plan for the higher end of the cooking time and add an extra 1/2 cup of water if the soup looks too thick. To add more veggies without extra work, stir in a handful of frozen corn or peas during the last 30 minutes of cooking. For a little heat, add crushed red pepper flakes or a splash of hot sauce at the end. If you need this to be dairy-free, skip any cheese toppings and use olive oil spray instead of butter-based sprays. Food safety tips: Always cook the ground beef until no pink remains and the internal temperature reaches at least 160°F (71°C) before adding it to the slow cooker. Do not put raw ground beef directly into a slow cooker for this recipe, as it can cook unevenly and release excess fat into the soup. Cool leftovers within 2 hours, store them in airtight containers in the refrigerator, and enjoy within 3–4 days, or freeze for up to 3 months. Reheat leftovers until steaming hot all the way through before serving.