Name: STUFFED PEPPER SOUP
Yield: 6
Ingredients: 1 lb ground beef; 2 Tbsp olive oil; 1 onion chopped (1 cup); 2 chopped bell peppers; 2 cloves garlic, minced; 2 (14.5 oz) cans petite diced tomatoes; 1 (15 oz) can tomato sauce; 1 (14.5 oz) can chicken or beef broth; 2 teaspoons Italian seasoning; 2 cups of cooked brown or white rice; Cheddar or mozzarella cheese, for serving (optional)

I’ve always loved stuffed peppers, so when I came across a soup version, I began exploring different recipes. I discovered several variations and incorporated elements from a few to tailor it to my taste. Feel free to make adjustments to suit yours!

INGREDIENTS

1 lb ground beef
2 Tbsp olive oil
1 onion chopped (1 cup)
2 chopped bell peppers
2 cloves garlic, minced
2 (14.5 oz) cans petite diced tomatoes
1 (15 oz) can tomato sauce
1 (14.5 oz) can chicken or beef broth
2 teaspoons Italian seasoning
2 cups of cooked brown or white rice
Cheddar or mozzarella cheese, for serving (optional)

DIRECTIONS

Heat the olive oil in a large pot over medium high heat. Add the ground beef and cook until browned.
Add the onion to the pot and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 minute.
Season the beef and onion mixture with salt and pepper.
Add the bell peppers to the pot and cook for 3-4 minutes.
Add the tomatoes, tomato sauce, beef broth and Italian seasoning to the pot; bring to a simmer.
Cook for 15-20 minutes or until peppers are tender.
Stir in the rice and sprinkle with cheese if desired and serve.