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:

  1. 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.
  2. Add olive oil to the pot and sauté the diced onion, bell peppers, and garlic until softened.
  3. Stir in the diced tomatoes, tomato sauce, beef broth, cooked rice, oregano, basil, thyme, salt, and pepper. Bring the mixture to a simmer.
  4. Reduce the heat to low, cover the pot, and let the soup simmer for about 15-20 minutes to allow the flavors to meld.
  5. Taste and adjust seasoning if necessary.
  6. Ladle the soup into bowls and top each serving with shredded cheese.
  7. Garnish with chopped fresh parsley.
  8. Serve hot and enjoy your Stuffed Pepper Soup!