In The Kitchen | Crock Pot Stuffed Pepper Soup

This simple soup is great for a cold and busy night. Tip: Keep the rice separate until eating. This will prevent the rice from becoming too soft.

Ingredients

• 1 pound 90/10 ground beef
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 teaspoons minced garlic
• 2 – 14.5 ounce cans no salt added diced tomatoes
• 1 – 15 ounce can no salt added tomato sauce
• 1 – 14.5 ounce can low-sodium beef broth
• 2 teaspoons dried parsley
• ½ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 1 cup uncooked brown rice

Directions

1. In a medium sized skillet, cook ground beef until no longer pink. Place in a 6-quart crock pot.
2. Add remaining ingredients to crock pot except for rice.
3. Cook on low for 7-8 hours.
4. Cook rice according to package directions.
5. Add cooked rice to soup. Stir to combine.

*Optional: Garnish with low-fat shredded cheese of choice.

Serves 8

Nutrition Information

Per 1 ½ cup serving

• Calories: 232
• Total Fat: 2 g
• Saturated Fat: 1 g
• Sodium: 126 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 3 g
• Sugars: 6 g
• Protein: 15 g