Slow-Cooker Stuffed Pepper Soup

Slow-Cooker Stuffed Pepper Soup 2 lb lean (at least 80%) ground beef 2 green bell peppers, diced (about 1 1/2 cups) 1 small onion, diced 3 to 4 cloves garlic, minced 1 can (15 oz) tomato sauce 1 can (14.5 oz) diced tomatoes, undrained 1 carton (32 oz) beef-flavored broth 1 cup water 2 tablespoons packed brown sugar 2 teaspoons salt 1 teaspoon pepper 4 cups cooked rice Shredded cheese, if desired Spray 6-quart slow cooker with cooking spray. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Place beef in slow cooker. Stir in all remaining ingredients except rice and cheese. Cover; cook on Low heat setting 7 to 8 hours. When about 30 minutes are left in cooking time, gently stir in cooked rice. Cover; cook about 30 minutes longer. Serve soup topped with cheese.