Description

If you love stuffed peppers, you'll love this satisfying, comforting, hearty soup. It's ready in under an hour with many basic ingredients that you may already have in your pantry. Serve it with a side salad and a crusty bread, if desired.

Ingredients

• 1 lb. lean ground beef
• 2 T. olive oil, divided
• salt and freshly ground black pepper
• 1 c. yellow onion chopped from a small onion
• 1 c. chopped red bell pepper
• 1 c. chopped green bell pepper
• 2 cloves garlic, minced
• 2 - 14.5 oz. cans petite diced tomatoes (canned diced tomatoes with garlic and herb are great)
• 15 oz. can tomato sauce
• 14.5 oz. can low-sodium beef broth
• 2 1/2 T. chopped fresh parsley, plus more for garnish
• 1/2 t. dried basil*
• 1/2 t. dried oregano
• 1 c. uncooked long grain white or brown rice***
• Cheddar or Mozzarella cheese, for serving, if desired

Steps

1. In a large pot, heat 1 T. olive oil over medium heat; when hot, add ground beef; season with salt and pepper. Cook, stirring occasionally while breaking up beef, until browned. Discard any grease; transfer ground beef to a paper towel lined plate; set aside.
2. In the same pat, heat remaining 1 T. olive oil; add onions, red and green bell peppers; saute 3 minutes; add garlic; saute 30 seconds.
3. Add diced tomatoes, tomato sauce, beef broth; parsley, basil, oregano and cooked beef; season with salt and pepper. Bring to a light boil; reduce heat to low; cover; simmer, stirring occasionally, for 30 minutes.