Stuffed Pepper Soup
1 pound lean ground beef
1 large onion, chopped (1 cup)
1 medium red sweet pepper, chopped (1/2 cup)
1 medium orange sweet pepper, chopped (1/2 cup)
1 medium green sweet pepper, chopped (1/2 cup)
2 cloves garlic, minced
4 cups lower-sodium beef broth
2 cups water
1 14 1/2 - ounce can diced tomatoes, undrained
1/2 teaspoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
3/4 cup uncooked instant brown rice
1/2 cup finely shredded colby and Monterey Jack cheese
In a large skillet cook beef, onion, sweet peppers, and garlic over medium heat until meat is browned and vegetables are tender. Drain off fat.
In a 4- to 5-quart slow cooker combine beef-vegetable mixture, broth, the water, tomatoes, black pepper, chili powder, and smoked paprika.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn to high-heat setting. Stir in rice.
Cover and cook for 30 minutes more or until heated through. Sprinkle each serving with cheese.