Stuffed Pepper Soup

  • 1 Tbsp olive oil
  • 1 lb lean ground beef (I used 93% lean)
  • 1 cup chopped yellow onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped green bell pepper
  • 4 cloves garlic, minced
  • 2 (14.5 oz) cans petite diced tomatoes
  • 1 (6 oz) can tomato paste
  • 1 (32 oz) carton beef broth
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • 1 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 1 cup uncooked long grain white (or brown) rice
  • 2 Tbsp chopped fresh parsley
  • Cheddar or mozzarella cheese, for serving (optional, and I didn’t think it needed it)
  • Additional Salt and pepper to taste
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