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Stuffed Pepper Soup

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course dinner, lunch
Cuisine American
Servings 6

Ingredients
  

  • 1 each red bell pepper diced
  • 1 each orange bell pepper diced
  • 1 each green pepper diced
  • 1 large onion diced
  • 3 cloves garlic diced
  • 2 tbsp olive oil
  • 1 lb ground beef 90/10
  • 1 quart beef broth
  • 1 tsp salt more or less to taste
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 14.5oz can petite diced tomatoes
  • 1 14.5oz can tomato sauce
  • 2 tsp dried Italian seasoning
  • 1/4 tsp red pepper flakes
  • 1 cup uncooked long grain rice basmati rice
  • 4 oz shredded cheddar cheese optional garnish

Instructions
 

  • In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes.
  • Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  • Add diced bell peppers and garlic to the pot and cook for another 3-5 minutes, until slightly softened.
  • Pour in beef broth, diced tomatoes, and tomato sauce. Stir in Italian seasoning, red pepper flakes, salt, and black pepper.
  • Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked through.
  • Serve hot, garnished with shredded cheddar cheese if desired.
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