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Stuffed Pepper Soup
Diabetic Living Magazine
“Using a slow cooker makes this flavorful soup an easy meal for any night of the week.”
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
1In a large skillet cook beef, onion, sweet peppers and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat.
2In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, water, tomatoes, black pepper, chili powder and smoked paprika (see Tip).
3Cover 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.