Stuffed Pepper Soup

  • 1 pound lean ground beef
  • 1 large onion, chopped (1 cup)
  • 1 medium red sweet pepper, chopped (1/2 cup)
  • 1 medium orange sweet pepper, chopped (1/2 cup)
  • 1 medium green sweet pepper, chopped (1/2 cup)
  • 2 cloves garlic, minced
  • 4 cups lower-sodium beef broth
  • 2 cups water
  • 1 14 1/2 - ounce can diced tomatoes, undrained
  • 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
 

Directions

  1. 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.
  2. In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.
  3. 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 Facts Per Serving:

Servings Per Recipe: 8, vit. C: (mg) 81, sugar: (g) 4, fiber: (g) 2, vit. A: (IU) 826, iron: (mg) 2, Polyunsaturated fat: (g) 0, sat. fat: (g) 3, Cobalamin (Vit. B12): (µg) 0, chol.: (mg) 37, Trans fatty acid: (g) 0, Monosaturated fat: (g) 1, Fat, total: (g) 7, cal.: (kcal) 218, Potassium: (mg) 147, sodium: (mg) 405, pro.: (g) 17, carb.: (g) 22, Pyridoxine (Vit. B6): (mg) 0, Folate: (µg) 20, calcium: (mg) 91, Thiamin: (mg) 0, Riboflavin: (mg) 0, Niacin: (mg) 0,

Diabetic Exchanges

Starch (d.e): 1, Vegetables (d.e): 1, Carb Choice (d.e): 1.5, Fat (d.e): 0.5, Lean Meat (d.e): 2