Slow Cooker Stuffed Pepper Soup
1. In 6-quart slow cooker, stir beef, bisque, peppers, rice, and ½ teaspoon each salt and pepper, breaking up beef with side of spoon; stir in 3 cups water. Cover and cook on high 4 hours or low 8 hours or until rice is tender. Makes about 10½ cups.
2. Ladle soup in bowls; sprinkle with cheese and garnish with crackers and/or fresh basil, if desired.
Chef Tip: Customize this recipe by swapping the beef for lean ground turkey and/or the rice for quinoa.
- 15 g Fat
- 6 g Saturated
- 66 mg Cholesterol
- 619 mg Sodium
- 26 g Carbohydrates
- 3 g Fiber
- 7 g Sugars
- 17 g Protein
Shop Ingredients
Nutritional Information
- 15 g Fat
- 6 g Saturated
- 66 mg Cholesterol
- 619 mg Sodium
- 26 g Carbohydrates
- 3 g Fiber
- 7 g Sugars
- 17 g Protein
Directions
1. In 6-quart slow cooker, stir beef, bisque, peppers, rice, and ½ teaspoon each salt and pepper, breaking up beef with side of spoon; stir in 3 cups water. Cover and cook on high 4 hours or low 8 hours or until rice is tender. Makes about 10½ cups.
2. Ladle soup in bowls; sprinkle with cheese and garnish with crackers and/or fresh basil, if desired.
Chef Tip: Customize this recipe by swapping the beef for lean ground turkey and/or the rice for quinoa.