SLOW COOKER STUFFED PEPPER SOUP Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound lean ground beef
1 cup chopped onion
3 medium size red, orange, and or green sweet peppers, chopped as desired, 1½ - 2 cups
2 cloves of garlic, minced
4 cups beef broth (low-sodium preferred)
2 cups water
1 can (14.5-ounce) 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
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Directions: |
Directions:1. In a large skillet cook beef, onion, sweet peppers, and garlic over medium heat.
2. Cook until meat is browned and vegetables are tender. Drain off fat.
3. In a 4-5 quart slow cooker(CROCK POT) & turn on. Low or high setting depends on time needed.
4. Combine beef & vegetable mixture, broth, water, tomatoes, black pepper, chili powder & paprika.
5. Cover and cook on low heat setting for 8-10 hours OR on high setting for 4-5 hours.
6. Stir in the rice, cover and cook at high temperature for 30 minutes or until heated through.
7. Sprinkle each serving with cheese. |
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Number Of
Servings: |
Number Of
Servings:8 (1¼ cups each) |
Personal
Notes: |
Personal
Notes: This recipe came from diabetic Living Ultimate Slow Cooker booklet that was given to me by cousin Linda Jones Warner. The first time I made this, I shared it with a friend who is diabetic and who gave me peppers and onions I used in this recipe. Good tasting soup!
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