Stuffed Bell Pepper Soup

Ingredients

– 1 pound ground beef
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (15 ounces) tomato sauce
– 1 can (28 ounces) diced tomatoes, undrained
– 2 cups cooked rice
– 4 bell peppers, chopped
– 4 cups beef broth
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– Shredded mozzarella cheese for garnish
– Fresh parsley, chopped, for garnish

Directions

1- In a large pot or Dutch oven, cook the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat.
2- Add chopped onions and minced garlic to the pot. Sauté for about 2-3 minutes, until the onions are translucent and fragrant.
3- Stir in the tomato sauce, diced tomatoes (with their juice), cooked rice, chopped bell peppers, beef broth, dried oregano, dried basil, salt, and pepper.
4- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the bell peppers are tender and the flavors meld together.
5- Serve the Stuffed Bell Pepper Soup hot, garnished with a sprinkle of shredded mozzarella cheese and chopped fresh parsley.

Enjoy!