Slow Cooker Deconstructed Stuffed Pepper Soup
Servings: 5 servings
Calories: 362kcal
Ingredients
- 1 lb Lean Ground Beef
- 1 Yellow Onion (medium, diced)
- 2 Red Bell Pepper (large, diced)
- 2 Garlic (cloves, roughly chopped)
- 1 tbsp Italian Seasoning
- 3 1/2 cups Tomato Sauce
- 1/2 cup Wild Rice (dry)
- 4 cups Beef Broth
Instructions
- Place all of the ingredients in the slow cooker and stir the mixture, making sure to loosen the meat. Cover and cook for four hours on high or six hours on low setting.
- Divide between bowls and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to four days. Freeze individual portions for up to three months.Serving Size
One serving is equal to approximately two cups.Freezer Meal
Place all the ingredients, except for the broth, in a bag. Seal it and place it flat in the freezer. When ready to eat, let it thaw overnight in the refrigerator or take it out of the freezer at least one hour before cooking. Put the contents in the slow cooker, add the broth, cover and cook for four hours on high or six hours on low.Additional Toppings
Parmesan and/or mozzarella cheese. Fresh parsley, chives, basil and/or cilantro.
Nutrition
Calories: 362kcal | Carbohydrates: 27g | Protein: 23g | Fat: 19g | Cholesterol: 64mg | Sodium: 477mg | Fiber: 5g | Sugar: 11g | Vitamin A: 2252IU | Vitamin C: 73mg | Calcium: 63mg | Iron: 5mg
