Stuffed Pepper Soup (Print Version)

# Ingredients:

01 - 1 small yellow onion, diced.
02 - 1 pound ground beef, lean.
03 - 1 cup green bell pepper, diced.
04 - Salt and black pepper to taste.
05 - 1 can (15 oz) tomato sauce.
06 - 2 tablespoons olive oil, divided.
07 - 1 cup red bell pepper, diced.
08 - 2 1/2 tablespoons freshly chopped parsley.
09 - 2 cans (14.5 oz each) diced tomatoes.
10 - 1/2 teaspoon dried oregano.
11 - 1/2 teaspoon dried basil.
12 - 1 can (14.5 oz) beef broth, low-sodium.
13 - 2 cloves garlic, minced.
14 - 1 cup uncooked rice (white or brown).
15 - Shredded cheese for topping (optional).

# Instructions:

01 - Warm up 1 tablespoon of the oil in a pan. Toss in the beef, adding salt and pepper, and cook it till browned.
02 - Spoon the cooked beef onto paper towels to drain any extra grease.
03 - In the same pan, pour in the rest of the oil. Toss in your onions and the peppers, letting them cook for three minutes.
04 - Quickly stir in the garlic and let it cook just a bit, around 30 seconds.
05 - Add in the tomatoes, beef broth, tomato sauce, fresh herbs, and the beef. Don't forget to season it to your liking.
06 - Bring everything to a gentle boil. Then lower the heat, pop on the lid, and let it simmer for 30 minutes.
07 - While that's simmering, cook the rice in a separate pot or cooker.
08 - Spoon a bit of rice into bowls. Scoop the mixture on top and sprinkle some cheese if that’s your thing.

# Notes:

01 - Keep rice on its own to stop leftovers from turning too mushy.
02 - Feel free to use Italian seasoning or double the herbs for extra flavor.

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