Stuffed Pepper Soup

Stuffed Pepper Soup

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From: Diabetic Living Magazine

Using a slow cooker makes this flavorful soup an easy meal for any night of the week.

Ingredients 8 servings

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Original recipe yields 8 servings
US
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Nutrition per serving may change if servings are adjusted.
  • 1 pound lean ground beef
  • 1 large onion, chopped (1 cup)
  • 1 medium red sweet pepper, chopped ( ½ cup)
  • 1 medium orange sweet pepper, chopped ( ½ cup)
  • 1 medium green sweet pepper, chopped ( ½ 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

Preparation

  • Prep

  • Ready In

  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, water, tomatoes, black pepper, chili powder and smoked paprika (see Tip).
  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.
  • Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 218 calories; 7 g fat(3 g sat); 2 g fiber; 22 g carbohydrates; 17 g protein; 19 mcg folate; 37 mg cholesterol; 4 g sugars; 845 IU vitamin A; 82 mg vitamin C; 95 mg calcium; 2 mg iron; 405 mg sodium; 147 mg potassium
  • Nutrition Bonus: Vitamin C (137% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 lean protein, 1 starch, 1 vegetable, ½ fat

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