Best Stuffed Pepper Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: Serves 6-8
Category: Soup
Method: Simmering
Cuisine: American
Diet: Gluten-Free (optional)

Ingredients:

• 1 lb lean ground beef
• 2 bell peppers, chopped
• 1 onion, chopped
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (15 oz) tomato sauce
• 4 cups beef broth
• 1 tsp dried parsley
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1 cup cooked white or brown rice
• Shredded cheese (cheddar or mozzarella), for serving

Directions:

1. Brown the Beef: In a large pot, heat some oil over medium heat. Add the ground beef and cook until browned. Drain the excess fat and transfer the beef to a plate.
2. Sauté Vegetables: In the same pot, sauté the chopped bell peppers and onion until tender.
3. Combine Ingredients: Add the diced tomatoes, tomato sauce, beef broth, parsley, basil, and oregano to the pot. Return the cooked beef to the pot. Season with salt and pepper to taste.
4. Simmer the Soup: Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 30 minutes.
5. Cook Rice: While the soup is simmering, prepare the rice according to package instructions.
6. Serve: You can either stir the cooked rice directly into the soup or serve it in individual bowls, topped with the soup. Garnish with shredded cheese if desired.

Notes:

• For a gluten-free option, ensure that your beef broth and tomato sauce are gluten-free.
• This soup can be stored in the refrigerator for up to 3 days or frozen for longer storage.
• Serve with a side of crusty bread or a fresh salad for a complete meal.