Stuffed Pepper Soup
SERVINGS: 6 / TOTAL TIME: 1 HR
1 tbsp. extra-virgin olive oil
1 lb. ground beef
1 red bell pepper, chopped
1 green bell pepper, chopped
1 yellow bell pepper, chopped
1 onion, chopped
2 cloves garlic, minced
Kosher salt & ground black pepper
2 tsp. dried oregano
1 c. un-cooked white rice
6 c. chicken broth
1 (28-oz.) can crushed tomatoes
1 (14-oz.) can fire-roasted diced tomatoes
Shredded white cheddar, for serving
Freshly chopped parsley, for serving
In a dutch oven over medium heat, heat olive oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.
Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, 40 minutes. Add more broth or water as necessary.
Garnish with cheddar and parsley to serve.