Slow Cooker Stuffed Pepper Soup

Prep: 5 minutes
Slow Cook: 4 hours • Serves: 8

1. In 6-quart slow cooker, stir beef, bisque, peppers, rice, and 1/2 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 10-1/2 cups.

2. Ladle soup in bowls; sprinkle with cheese and garnish with crackers and/or fresh basil, if desired.

Approximate nutritional values per serving (1-1/3 cups):
322 Calories, 15g Fat (6g Saturated), 66mg Cholesterol, 619mg Sodium,
26g Carbohydrates, 3g Fiber, 7g Sugars, 0g Added Sugars, 17g Protein

Chef Tip:
Customize this recipe by swapping the beef for lean ground turkey and/or the rice for quinoa.