Slow Cooker Stuffed Pepper Soup
Prep: 15 minutes
Slow Cook: 6 to 8 hours • Serves: 8
2 cups low sodium broth or water
14.5 ounces diced tomatoes
15 ounces tomato sauce
3 cups bell peppers, chopped
1 cup onion, chopped
1/4 teaspoon black pepper
1 clove garlic, minced
2 teaspoons oregano (fresh or dried)
1/2 cup brown rice dry and rinsed, short grain
1. Brown the ground beef in a skillet over medium heat until no longer pink.
2. Drain beef, if necessary. Add the ground beef, broth or water, tomatoes including juice, tomato sauce, bell peppers, onion, black pepper, garlic, and oregano to the slow cooker.
3. Rice should be added at least 1 hour before the end of cooking. You can also use cooked rice and add it to the slow cooker at the end of your cooking time, right before serving. For best results, add cooked rice to this recipe instead of cooking it in the slow cooker.
4. Cover and cook on low for 6 to 8 hours.
Approximate nutritional values per serving:
139 Calories, 15g Carbohydrates, 17g Protein, 2g Fat (1g Saturated), 31mg Cholesterol, 331mg Sodium, 681mg Potassium, 3g Fiber, 7g Sugar, Vitamin A: 2430IU, Vitamin C: 84mg, 34mg Calcium, 2mg Iron
Chef Tip:
Customize this recipe by swapping the rice for quinoa.