Stuffed Pepper Soup with Ground Beef and Rice

1 pound ground beef

1 onion, chopped

2 cloves garlic, minced

3 bell peppers (red, green, yellow), chopped

1 can (15 ounces) diced tomatoes

1 can (15 ounces) tomato sauce

4 cups beef broth

1 cup cooked rice

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

Fresh parsley, chopped (for garnish)

In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat.

Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 5 minutes.

Stir in the chopped bell peppers and cook for another 5 minutes.

Add the diced tomatoes, tomato sauce, and beef broth to the pot. Stir to combine.

Season with dried basil, dried oregano, salt, and black pepper.

Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes, stirring occasionally.

Stir in the cooked rice and cook for an additional 5 minutes, until the rice is heated through.

Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 250 kcal | Servings: 6 servings