SLOW COOKER STUFFED PEPPER SOUP

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Slow Cooker Stuffed Pepper Soup image

Make and share this Slow Cooker Stuffed Pepper Soup recipe from Food.com.

Provided by Karim M.

Categories     European

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb extra lean ground beef, browned and drained
2 (10 3/4 ounce) cans tomato soup
1 (14 -15 ounce) can diced tomatoes, undrained
2 cups broth (chicken, beef or vegetable)
2 bell peppers, chopped (I used one green and one red)
1 medium onion, chopped
1 tablespoon italian seasoning
1 (5 -6 ounce) package Spanish rice mix, uncooked
grated parmesan cheese, for serving if desired

Steps:

  • Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.).
  • Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
  • Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.).
  • Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
  • Serve with Parmesan cheese sprinkled on top, if desired.

Nutrition Facts : Calories 145.8, Fat 3.5, SaturatedFat 1.5, Cholesterol 35.2, Sodium 488.7, Carbohydrate 15, Fiber 2.2, Sugar 8.9, Protein 14.3

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