Stuffed Pepper Soup

6 standard portions

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Ingredients

• 2 teaspoons olive oil
• 1 pound ground beef (90% lean)
• Salt and pepper (to taste)
• 1 small yellow onion (finely diced)
• 1 red bell pepper (chopped (1 cup))
• 1 green bell pepper (chopped (1 cup))
• 2 cloves garlic (minced)
• 1 15-ounce can tomato sauce or Italian passata
• 1 15-ounce can diced tomatoes
• 1 15-ounce can beef broth
• ½ teaspoon dried oregano
• ¼ teaspoon dried rosemary
• ½ teaspoon dried basil
• 1 ½ cups cooked white or brown rice (for white rice, you need ½ cup uncooked rice)
• 2 tablespoons chopped fresh parsley (for garnish)

Method

1. In a large Dutch oven, heat olive oil, add the ground beef, season with salt and pepper and cook stirring it and breaking it apart with a wooden spoon until no longer pink. Drain fat if needed.
2. Add onion, bell peppers, and cook for 3 minutes.
3. Add garlic, and cook for 30 seconds.
4. Pour in the canned tomato sauce, diced tomatoes, and beef broth. Scrape off any bits stuck to the bottom of the pot with a wooden spoon.
5. Add oregano, rosemary, basil, bring to a simmer, cover and cook for 25 minutes stirring occasionally.
6. As the soup is being cooked, cook the rice according to package instructions.
7. Once the soup is done, stir in the cooked rice.
8. Serve and garnish with chopped parsley. You can also top with you favorite cheese if desired.