Stuffed Pepper Soup

By sunshine68

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

Details

Servings 8
Preparation time 25mins
Cooking time 25mins
Adapted from diabeticlivingonline.com

Preparation

Step 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.

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

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.

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.

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