Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This stuffed pepper soup uses the slow cooker to create a flavorful, easy meal perfect for any night of the week.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
5 hrs


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

1 1/4 cups
218 calories; protein 16.5g; carbohydrates 21.7g; dietary fiber 2.4g; sugars 4.1g; fat 6.8g; saturated fat 3g; cholesterol 36.8mg; vitamin a iu 844.8IU; vitamin c 82.3mg; folate 18.5mcg; calcium 94.8mg; iron 2.4mg; magnesium 9.6mg; potassium 147.4mg; sodium 405.2mg.

2 lean protein, 1 starch, 1 vegetable, 1/2 fat