Ingredients:
For the Stuffed Pepper Soup:
– 1 pound ground beef (or ground turkey for a leaner option)
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 3 bell peppers (red, green, or yellow), chopped
– 1 can (28 ounces) crushed tomatoes
– 1 can (14 ounces) diced tomatoes
– 4 cups beef broth
– 1 cup cooked white or brown rice
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon dried thyme
– Salt and black pepper to taste
– Red pepper flakes (optional, for added heat)
For garnish (optional):
– Fresh parsley, chopped
– Grated Parmesan cheese
Instructions:
1. Cook the Ground Beef: In a large soup pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart with a spoon, until it’s browned and cooked through. Drain any excess fat.
2. Prepare the Soup: Add the chopped onion and minced garlic to the pot with the cooked beef. Sauté for 2-3 minutes, or until the onion becomes translucent.
3. Stir in the chopped bell peppers and continue to cook for another 3-4 minutes, allowing the peppers to soften slightly.
4. Pour in the crushed tomatoes, diced tomatoes, and beef broth. Bring the mixture to a simmer.
5. Add the dried basil, dried oregano, dried thyme, salt, and black pepper to the pot. If you like a bit of heat, you can also add red pepper flakes to taste.
6. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes to allow the flavors to meld.
7. Add the Cooked Rice: Stir in the cooked rice and simmer for an additional 5 minutes, or until the rice is heated through.
8. Serve the Stuffed Pepper Soup: Ladle the hot Stuffed Pepper Soup into bowls. If desired, garnish each serving with chopped fresh parsley and a sprinkle of grated Parmesan cheese for extra flavor and freshness. Enjoy!