Stuffed Pepper Soup

MAKES: 8 servings

SERVING SIZE: 1 1/4 cups

CARB GRAMS PER SERVING: 22

Rated :

by 4 people

Nutrition Facts Per Serving:

Servings Per Recipe: 8
cal.(kcal): 218
Fat, total(g): 7
chol.(mg): 37
sat. fat(g): 3
carb.(g): 22
Monosaturated fat(g): 1
fiber(g): 2
sugar(g): 4
pro.(g): 17
vit. A(IU): 826
vit. C(mg): 81
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 0
Pyridoxine (Vit. B6)(mg): 0
Folate(�g): 20
sodium(mg): 405
Potassium(mg): 147
calcium(mg): 91
iron(mg): 2

Diabetic Exchanges

Vegetables(d.e): 1
Starch(d.e): 1
Lean Meat(d.e): 2
Fat(d.e): 1

1 pound lean ground beef

1 large onion, chopped (1 cup)

1 medium red sweet pepper, chopped (1/2 cup)

1 medium orange sweet pepper, chopped (1/2 cup)

1 medium green sweet pepper, chopped (1/2 cup)

2 cloes garlic, minced

4 cups lower-sodium beef broth

2 cups water

1 14 1/2ounce can diced tomatoes, undrained

1/2 teaspoon black pepper

1/2 teaspoon chili powder

1/2 teaspoon smoked paprika

3/4 cup uncooked instant brown rice

1/2 cup finely shredded colby and Monterey Jack cheese

1. In a large skillet cook beef, onion, sweet peppers, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat.

2. In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in rice. Cover and cook for 30 minutes more or until heated through. Sprinkle each serving with cheese.

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