Slow-Cooker Stuffed Pepper Soup

 


Ingredients

  • 2
    lb lean (at least 80%) ground beef
  • 2
    green bell peppers, diced (about 1 1/2 cups)
  • 1
    small onion, diced
  • 3
    to 4 cloves garlic, minced
  • 1
    can (15 oz) tomato sauce
  • 1
    can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1
    carton (32 oz) Progresso™ beef-flavored broth
  • 1
    cup water
  • 2
    tablespoons packed brown sugar
  • 2
    teaspoons salt
  • 1
    teaspoon pepper
  • 4
    cups cooked rice
  • Shredded cheese, if desired

Steps

1 Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker.


2 Stir in all remaining ingredients except rice and cheese.



3 Cover; cook on Low heat setting 7 to 8 hours.

4 When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer.


5 Serve soup topped with cheese.

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