Slow Cooker Stuffed Pepper Soup - 5 Smart Points

Serves: 10

Ingredients

Instructions

Combine the cooked ground beef, tomato soup, diced tomatoes, broth, bell peppers, onions and Italian seasoning in your slow cooker. (I used my Ninja 3-in-1 cooker so I could brown the meat then proceed with slow cooking. A 5 or 6-Quart cooker should work.)
Cover and cook on LOW for 3 to 4 hours, until the peppers and onions are soft.
Prepare the rice mix as the package directs. (I needed water and a 14-1/2 ounce can of diced tomatoes for mine.)
Stir the cooked rice mix into the soup and cook on low for 30 minutes more to blend flavors.
Serve with Parmesan cheese sprinkled on top, if desired.

Cook’s Notes

Nutrition Estimates Per Serving (1 cup): 179 calories, 4 g fat, 25 g carbs, 2 g fiber, 12 g protein and *5 Points Plus, 5 Smart Points