Slow Cooker Stuffed Pepper Soup

By margiekyle

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 cloves garlic, minced
• 4 cups lower-sodium beef broth
• 2 cups water
• 1 14.5-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 (2 ounces)

Details

Preparation time 25mins
Cooking time 355mins
Adapted from grandparents.com

Preparation

Step 1

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.