Slow-Cooker Stuffed Bell Pepper Soup

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Slow-Cooker Stuffed Bell Pepper Soup

Slow-Cooker Stuffed Bell Pepper Soup 

Yields: 6 Servings 

Ingredients:

  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 1 medium red sweet pepper, chopped
  • 1 medium orange sweet pepper, chopped
  • 1 medium yellow sweet pepper, chopped
  • 2 cloves garlic, minced
  • 4 cups beef stock
  • 2 cups water
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 3/4 cup uncooked instant brown rice

  • 1/2 cup finely shredded Colby and Monterey Jack cheese

 

Preparation:

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.

Slow-Cooker Stuffed Bell Pepper Soup   Slow-Cooker Stuffed Bell Pepper Soup

In a slow-cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.

 

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.

Slow-Cooker Stuffed Bell Pepper Soup

Cover and cook for 30 minutes more or until heated through.

Slow-Cooker Stuffed Bell Pepper Soup

Sprinkle each serving with cheese.

Slow-Cooker Stuffed Bell Pepper Soup

Tools Used:

 

 

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Slow-Cooker Stuffed Bell Pepper Soup

Slow-Cooker Stuffed Bell Pepper Soup
  • Author: Foodiemadesimple
  • Yield: 6 Servings

Ingredients

  • 1 pound lean ground beef
  • 1 large onion, chopped
  • 1 medium red sweet pepper, chopped
  • 1 medium orange sweet pepper, chopped
  • 1 medium yellow sweet pepper, chopped
  • 2 cloves garlic, minced
  • 4 cups beef stock
  • 2 cups water
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 3/4 cup uncooked instant brown rice
  • 1/2 cup finely shredded Colby and Monterey Jack cheese

Instructions

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 slow-cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.

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

Nutrition

  • Serving Size: 6
  • Calories: 373
  • Sugar: 5.2g
  • Sodium: 595mg
  • Fat: 6.7g
  • Saturated Fat: 2.3g
  • Trans Fat: 0g
  • Carbohydrates: 47g
  • Fiber: 3.8g
  • Protein: 30g
  • Cholesterol: 68mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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