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Stuffed Pepper Soup

Stuffed Pepper Soup

3.5
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Rated: 5
  • Makes: 8 servings
  • Prep 25 mins
  • Slow Cook 8 hrs to 10 hrs (low) or 4 to 5 hours (high) plus 30 minutes (high)
  • Serving Size: 1 1/4cups
  • Carb Grams Per Serving: 22

Ingredients

  • 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 1/2 - ounce 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

Directions

  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.

Tip

  • For easy cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 218 cal., 7 g total fat (3 g sat. fat), 37 mg chol., 405 mg sodium, 22 g carb. (2 g fiber, 4 g sugars), 17 g pro.

Diabetic Exchanges

Starch (d.e): 1; Vegetables (d.e): 1; Fat (d.e): 0.5; Lean Meat (d.e): 2

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