Stuffed Pepper, What?

I don't know about you, but I sure do {HEART} stuffed peppers. 

Green bell peppers were on sale this past week,
so I decided that this is what we would have for dinner at my house. YUM-O! 

My kids won't eat the outside pepper, so I just put theirs into a big casserole dish, bake it then top it with cheese at the very end.

BUT, as I'm eating my delicious stuffed pepper dinner, all I could think about was how much I can't wait to make soups again!  If I lived in an air conditioned home, I could eat soups year-round.  Alas, I have a swamp cooler.  Blasted things and my multiple layers of insulation!  So, since I'm sure you have a recipe that's a family favorite for stuffed peppers, I decided that what I'd rather share with you is one of my many favorite soup recipes for STUFFED PEPPER SOUP.  It may sound weird, but I would almost rather have this soup instead of the old family favorite version.  It's lighter by A LOT and it is so incredibly tasty and you won't believe how much it tastes like the original without all the extra calories and fat!!!!

STUFFED PEPPER SOUP

1lb. extra lean ground beef

1c. diced onion, fresh or frozen
1/2 tsp. basil
1/2 tsp oregano
1-14oz. can diced tomatoes
2 c. chopped green peppers
1-15oz. can tomato sauce
3 c. water
1 Tbsp. Beef Boullion
1 c. cooked brown rice

Brown beef with onion, drain any fats. Place in slow cooker with the remaining ingredients on low for 6-9 hours...OR place in large dutch oven on stove and simmer for 1 hour.

Makes 12-1 c. servings (1.5 Weight Watchers points/cup)