SLOW COOKER STUFFED PEPPER SOUP

INGREDIENTS:

1 lb lean ground beef
1 cup chopped onions
1/2 cup chopped red bell pepper
1/2 cup chopped orange bell pepper
1/2 cup chopped green bell pepper
2 garlic cloves, minced
4 cups low-sodium beef broth
2 cups water
1 (14 1/2 oz) can diced tomatoes, undrained
1/2 tsp ground black pepper
1/2 tsp chili powder
1/2 tsp paprika
3/4 cup uncooked instant brown rice
1/2 cup finely shredded Colby-Jack cheese

DIRECTIONS:

1.  In a large skillet cook beef, onion, bell 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, water, tomatoes, black pepper, chili powder and paprika.

3.  Cover and cook on Low 8 to 10 hours or on HIGH  4 to 5 hours. If using LOW setting, turn to HIGH and stir in rice. Cover and cook for 30 minutes more or until heated through. Sprinkle each serving with cheese.

Yield: 8 Servings
Serving Size: 1-1/4 cups per serving

Weight Watchers (6 SmartPoints), (6 PointsPlus)