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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.

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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