Stuffed Pepper Soup

By Valarie

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
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, vit. C: (mg) 81, sugar: (g) 4, fiber: (g) 2, vit. A: (IU) 826, iron: (mg) 2, Polyunsaturated fat: (g) 0, sat. fat: (g) 3, Cobalamin (Vit. B12): (µg) 0, chol.: (mg) 37, Trans fatty acid: (g) 0, Monosaturated fat: (g) 1, Fat, total: (g) 7, cal.: (kcal) 218, Potassium: (mg) 147, sodium: (mg) 405, pro.: (g) 17, carb.: (g) 22, Pyridoxine (Vit. B6): (mg) 0, Folate: (µg) 20, calcium: (mg) 91, Thiamin: (mg) 0, Riboflavin: (mg) 0, Niacin: (mg) 0,

Starch (d.e): 1, Vegetables (d.e): 1, Carb Choice (d.e): 1.5, Fat (d.e): 0.5, Lean Meat (d.e): 2