Stuffed Pepper Soup (Print Version)
# Ingredients:
01 -
1 lb lean ground beef.
02 -
2 Tbsp olive oil, split.
03 -
Salt and black pepper.
04 -
1 small yellow onion, chopped.
05 -
1 red bell pepper, chopped.
06 -
1 green bell pepper, chopped.
07 -
2 garlic cloves, minced.
08 -
2 (14.5 oz) cans diced tomatoes.
09 -
1 (15 oz) can tomato sauce.
10 -
1 (14.5 oz) can beef broth, low-sodium.
11 -
2 1/2 Tbsp fresh parsley, plus extra for topping.
12 -
1/2 tsp dried basil.
13 -
1/2 tsp dried oregano.
14 -
1 cup white or brown rice, uncooked.
15 -
Shredded cheddar or mozzarella for topping (optional).
# Instructions:
01 -
Heat 1 Tbsp oil in a large pot over medium. Add beef, sprinkle with salt and pepper, and cook until browned, breaking it up as you go. Drain on paper towels.
02 -
Add another Tbsp oil to the pot. Toss in onions and peppers, cook 3 minutes. Add garlic, cook 30 seconds more.
03 -
Dump in tomatoes, sauce, broth, herbs, and the beef. Season with salt and pepper. Bring to a light bubble, turn heat to low, cover and simmer 30 minutes. Give it a stir now and then.
04 -
While that's going, cook your rice according to the package.
05 -
Once soup's done, stir in as much rice as you like. Serve hot with cheese on top and some fresh parsley if you want.
# Notes:
01 -
Want more flavor? Double the herbs or use 2 tsp Italian seasoning instead.
02 -
Add more or less rice depending on how thick you like it.
03 -
If you're saving leftovers, keep rice separate so it stays firm.