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.