Slow Cooker Stuffed Pepper Soup

1 lb. extra lean ground beef (95% lean)

1 medium onion, chopped

½ tsp. salt

2 medium green peppers, chopped

1 (8.8 oz.) pkg. ready to serve brown rice

3 Tbsp. packed brown sugar

½ tsp. dried basil

½ tsp. dried oregano

2 (15 oz.) cans tomato sauce

2 (14 ½ oz.) cans diced tomatoes, undrained

1 (32 oz.) carton beef broth

In large skillet, cook and crumble the beef with onion over medium heat until no longer pink, 5-7 minutes; transfer to 6-quart slow cooker. Stir in remaining ingredients. Cook, covered, on LOW until flavors are blended. 5-6 hours. FREEZE OPTION: Freeze cooled soup in freezer containers. To use: partially t haw in fridge overnight. Heat through in saucepan, stirring soup occasionally and adding a little broth or water if necessary. Makes 12 servings.