STUFFED BELL PEPPER SOUP

INGREDIENTS:

1 tablespoon olive oil

1 onion, diced

2 cloves garlic, minced

1 pound ground beef or turkey

2 bell peppers, diced (any color)

1 can (14.5 ounces) diced tomatoes

1 can (8 ounces) tomato sauce

4 cups beef or chicken broth

1/2 cup long-grain white rice

1 teaspoon Italian seasoning

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

DIRECTIONS:

Let’s dive into the step-by-step directions for making this delicious Stuffed Bell Pepper Soup:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.

Add the ground beef or turkey to the pot and cook, breaking it apart with a spoon, until browned and cooked through.

Stir in the diced bell peppers and cook for another 3-4 minutes, until slightly softened.

Add the diced tomatoes (with their juices), tomato sauce, broth, rice, and Italian seasoning to the pot. Season with salt and pepper to taste.

Bring the soup to a simmer, then reduce the heat to low and cover. Let the soup simmer for 20-25 minutes, or until the rice is cooked and the flavors have melded together.

Taste and adjust the seasoning if necessary.

Ladle the Stuffed Bell Pepper Soup into bowls and garnish with chopped fresh parsley before serving.