Easy Stuffed Pepper Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
one pound 93% lean ground beef1 green or red bell pepper cut in bite sized pieces1 large can tomato juice3/4 cup rice (calculated with jasmine)I carton vegetable broth (32 oz)
1. Pour the tomato juice and the broth into the slow cooker
2. Breaking the ground beef into small pieces add to the juice and broth that has been on high for about 20-30 minutes
3. Cook for about an hour on high
4. Add the bell pepper cut in bite sized pieces - not too small.
5. Add the rice (I've also used brown - I was out and had to use what I had at home.)
Cook on low for approx. one hour - until the rice is cooked.
It thickens as it sits. If you don't want to eat it with a fork add hot water to the desired thick/thinness and reheat.
Calculated for 1 cup servings
Number of Servings: 13
Recipe submitted by SparkPeople user CALIDREAMER76.
2. Breaking the ground beef into small pieces add to the juice and broth that has been on high for about 20-30 minutes
3. Cook for about an hour on high
4. Add the bell pepper cut in bite sized pieces - not too small.
5. Add the rice (I've also used brown - I was out and had to use what I had at home.)
Cook on low for approx. one hour - until the rice is cooked.
It thickens as it sits. If you don't want to eat it with a fork add hot water to the desired thick/thinness and reheat.
Calculated for 1 cup servings
Number of Servings: 13
Recipe submitted by SparkPeople user CALIDREAMER76.
Nutritional Info Amount Per Serving
- Calories: 125.6
- Total Fat: 2.2 g
- Cholesterol: 20.0 mg
- Sodium: 188.6 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 1.6 g
- Protein: 9.5 g
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