slow cooker stuffed pepper soup
Slow Cooker
Slow Cooker Stuffed Pepper Soup
This stuffed pepper soup uses the slow cooker to create a flavorful, easy meal perfect for any night of the week.
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
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¾ cup uncooked instant brown rice
- ½ cup finely shredded colby and monterey jack cheese
Directions:
- 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, water, tomatoes, black pepper, chili powder and smoked paprika (see Tip).
- 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.
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