Stuffed Pepper Soup

Ingredients

• Olive oil (2 tablespoons)
• Ground beef (1 pound)
• Onion (1, diced)
• Garlic (2 cloves, minced)
• Bell peppers (2, diced (preferably one green and one red for color))
• Diced tomatoes (2 (14.5-ounce) cans)
• Tomato sauce (1 (15-ounce) can)
• Beef broth (4 cups)
• Cooked rice (1 cup)
• Italian seasoning (1 tablespoon)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley (for garnish)
• Shredded cheese (1 cup, for garnish)

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the ground beef, chopped onion, and minced garlic to the pot. Cook until the beef is browned and the onion is softened, about 5-7 minutes.
3. Stir in the diced bell peppers and cook for an additional 3-4 minutes until they begin to soften.
4. Add the diced tomatoes (with their juices), tomato sauce, beef broth, cooked rice, Italian seasoning, salt, and pepper. Stir well to combine.
5. Bring the soup to a gentle simmer, then reduce heat to low. Let it cook for 15-20 minutes, allowing the flavors to meld together beautifully.
6. Taste the soup and adjust the seasoning with more salt and pepper as needed.
7. Serve hot, garnished with shredded cheese and fresh parsley for a burst of flavor and color.