Slow cooker stuffed pepper soup
9
Points®
Total time: 4 hr 10 min • Prep: 10 min • Cook: 4 hr • Serves: 6 • Difficulty: Easy
Put your cutting board and your skillet away; you don’t need to chop or precook anything for this slow cooker dinner. Ground beef goes into the cooker with frozen and canned veggies, and precooked rice is added at the end. The finishing touch is a creamy topping of cheddar cheese.
Ingredients
Cooking spray
4 spray(s)
Uncooked 93% lean ground beef
1.5 pound(s)
Italian seasoning
1.5 tsp
Kosher salt
1 tsp
Garlic powder
1 tsp
Black pepper
0.75 tsp
Frozen pepper and onion blend
14 oz
Unsalted beef stock
3 cup(s)
Canned diced tomatoes
14.5 oz
Canned tomato sauce
8 oz
Cooked long grain brown rice
2 cup(s)
Reduced fat cheddar cheese
9 Tbsp
Instructions
1
Coat the inside of a slow cooker bowl with cooking spray. Crumble the beef into the cooker. Sprinkle with the Italian seasoning, salt, garlic powder, and black pepper. Top the beef mixture with the frozen pepper-onion blend (unthawed), beef stock, tomatoes, and tomato sauce. Cover and cook for 4 to 5 hours on High or 7 to 8 hours on Low.
2
Uncover the cooker. With a wooden spoon, break up any large pieces of beef. Stir the rice into the soup. Ladle the soup into bowls. Garnish with the cheese.
3
Serving size: 1 ⅔ cups soup and 2 tbsp cheese
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.