Ingredients:
- 1 lb ground beef or ground turkey
- 1 tablespoon olive oil
- 1 onion, diced
- 2 bell peppers (any color), diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1 can (14 oz) tomato sauce
- 1 can (14 oz) beef broth
- 1 cup cooked rice (cauliflower rice for a low-carb option)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar or mozzarella), for serving
- Fresh parsley, chopped, for garnish
Instructions:
- In a large soup pot or Dutch oven, brown the ground beef or turkey over medium-high heat. Break it up into crumbles as it cooks. Once browned, drain excess fat if needed.
- Add olive oil to the pot and sauté the diced onion, bell peppers, and garlic until softened.
- Stir in the diced tomatoes, tomato sauce, beef broth, cooked rice, oregano, basil, thyme, salt, and pepper. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes to allow the flavors to meld.
- Taste and adjust seasoning if necessary.
- Ladle the soup into bowls and top each serving with shredded cheese.
- Garnish with chopped fresh parsley.
- Serve hot and enjoy your Stuffed Pepper Soup!