30-Minute Stuffed Pepper Soup

30-Minute Stuffed Pepper Soup

Ingredients:

• 1 tablespoon olive oil
• 1/2 medium yellow onion, chopped
• 1 lb lean ground beef
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (8 oz) can tomato sauce
• 1 (28 oz) can fire-roasted diced tomatoes, undrained
• 3 cups beef broth
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flake, optional
• 2 cups cooked white rice
• Kosher salt and freshly ground black pepper, to taste

Preparation:

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
2. Increase heat to medium-high. Add lean ground beef, season with salt and pepper, and cook until browned, breaking up the beef with a wooden spoon as it cooks, for about 5 minutes.
3. Add minced garlic and cook for an additional 30 seconds until fragrant.
4. Stir in chopped red bell pepper, green bell pepper, tomato sauce, fire-roasted diced tomatoes, beef broth, Italian seasoning, and crushed red pepper flake (if using). Bring the mixture to a boil.
5. Once boiling, reduce the heat and let the soup simmer for 15 minutes.
6. Stir in the cooked white rice and let it cook for an additional 5 minutes.
7. Season the soup with salt and pepper to taste.
8. Serve hot and enjoy the comforting flavors of this Stuffed Pepper Soup!