Stuffed Pepper Soup

Ingredients:

• 1 lb ground beef
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 3 cups beef broth
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup cooked white rice

Instructions:

1. Brown the beef: In a large pot or Dutch oven, cook ground beef and onion over medium heat until the beef is no longer pink. Drain any excess grease.
2. Add the veggies: Stir in chopped green and red bell peppers. Cook for a few minutes until they start to soften.
3. Simmer the soup: Add beef broth, tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper. Stir well, bring to a boil, then reduce heat and let it simmer for 25–30 minutes.
4. Stir in the rice: Add the cooked rice just before serving so it doesn’t soak up all the broth.
5. Taste and serve: Adjust seasoning if needed, then ladle into bowls and enjoy!

🍞 Serving Suggestions:

• Serve with warm crusty bread or garlic toast for dipping.
• Top with shredded cheese or a dollop of sour cream if you like it creamy!

💡 Tips:

• Want to make it low-carb? Swap rice for cauliflower rice.
• This soup freezes beautifully — great for meal prep!

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