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Crockpot Stuffed Pepper Soup

This simple soup is great for a cold and busy night. Tip: Keep the rice separate until eating. This will prevent the rice from becoming too soft.

Serves: 8 (Serving = 1 1/2 cup)

Ingredients

• 1 pound 90/10 ground beef
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 teaspoons minced garlic
• 2 – 14.5 ounce cans no salt added diced tomatoes
• 1 – 15 ounce can no salt added tomato sauce
• 1 – 14.5 ounce can low-sodium beef broth
• 2 teaspoons dried parsley
• ½ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon ground black pepper
• 1 cup uncooked brown rice

Directions

1. In a medium sized skillet, cook ground beef until no longer pink. Place in a 6-quart crock pot.
2. Add remaining ingredients to crockpot except for rice.
3. Cook on low for 7-8 hours.
4. Cook rice according to package directions.
5. Add cooked rice to soup. Stir to combine.

*Optional: Garnish with low-fat shredded cheese of choice.

To make bariatric diet friendly:

Suggest draining out broth and reduce serving size to ½ cup

Updated bariatric nutrition information: Calories 116, Total Fat 1g, Sat Fat 0.5g, Sodium 63mg, Total Carbohydrates 14g, Fiber 1.5g, Sugar 3g, Protein 7.8g