SLOW COOKER STUFFED PEPPER SOUP

1 pound extra lean ground beef, browned and drained

2 cans (10-3/4 ounces) tomato soup

1 can (14 to 15 ounces) diced tomatoes, undrained

2 cups broth (chicken, beef or vegetable)

2 bell peppers chopped (I used one green and one red)

1 medium onion, chopped

1 tablespoon Italian Seasoning

1 package (5 to 6 ounces) Spanish rice mix, uncooked

Grated Parmesan cheese for serving, if desired