Slow Cooker Stuffed Pepper Soup

• 1 pound extra-lean ground beef (95% lean)
• 1 medium onion, chopped
• 2 medium green peppers, chopped
• 1 package (8.8 ounces) ready-to-serve brown rice
• 3 tablespoons packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 2 cans (15 ounces each) tomato sauce
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 carton (32 ounces) beef broth

1. In a large skillet, cook and crumble beef with onion over medium heat until no longer pink, 5-7 minutes; transfer to a 6-qt. slow cooker. Stir in remaining ingredients.
2. Cook, covered, on low until flavors are blended, 5-6 hours.
3. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

extralean ground beef, onion, green peppers, ready, brown sugar, salt, basil, oregano, tomato sauce, tomatoes, beef broth

Taken from www.tasteofhome.com/recipes/slow-cooker-stuffed-pepper-soup/ (may not work)