Stuffed Pepper Soup

Step 1 In a large pot over medium heat, heat 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. Step 2 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, about 40 minutes, adding water if necessary. Season with salt and pepper to taste. Step 3 Garnish with cheddar and parsley before serving.

Instead of a red bell pepper I used a 10oz jar of Mezzetra roasted red bell pepper for added flavor. I also used a bag of instant white rice and cut the 40 minute cooking time down to 10-15 mins.

Stuffed pepper soup!