Stuffed Pepper Soup Recipe

Ingredients:

• 1 tablespoon canola oil
• 1 pound lean ground beef
• 1 medium sweet onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 1 ½ teaspoons Italian seasoning
• ¼ teaspoon crushed red pepper flakes
• 2 (14.5-ounce) cans diced tomatoes
• 1 (8-ounce) can tomato sauce
• 3 cups beef broth
• Kosher salt and freshly ground black pepper, to taste
• 2 cups cooked white rice
• 2 tablespoons chopped fresh parsley leaves

Instructions:

1. Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
2. Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
3. Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
4. Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
5. Stir in rice and parsley until heated through, about 1-2 minutes.
6. Serve immediately.