Stuffed Pepper Soup

Stuffed Pepper Soup


1½ pounds lean ground beef
1½ cups chopped onion
2 cloves garlic, minced
1 box (32 ounces) unsalted beef stock
2 cans (14.5 ounces each) Dierbergs petite diced tomatoes, undrained
1 can (15 ounces) Dierbergs tomato sauce
1 cup water
2 large or 3 medium green bell peppers, quartered, seeded, and chopped
2 teaspoons ground cumin or fennel
1 teaspoon salt
2 bags (10 ounces each) frozen long grain white rice, cooked according to package directions


Heat large skillet over medium-high heat. Crumble ground beef into skillet. Add onion and garlic; cook stirring occasionally until browned, about 5 to 6 minutes. Drain off any fat.

Place meat mixture in 6-quart slow cooker that has been lightly coated with no-stick cooking spray.

Stir in remaining ingredients except rice. Cover and cook 6 to 8 hours on low heat setting or 4 to 5 hours on high heat setting.

Serve over cooked rice.

Servings: 10
Serving Size:

Per Serving
Calories: 247
Cholesterol: 32 mg
Fat: 4 g
Sodium: 667 mg
Carbohydrates: 34 g
Protein: 17 g
Fiber: 2 g Saturated Fat: 2 g