Stuffed Pepper Soup

Ingredients:

• 1 lb ground beef (or a mix of beef and Italian sausage for added flavor)
• 1 tablespoon olive oil (for sautéing)
• 1 onion (diced)
• 2 cloves garlic (minced)
• 3 bell peppers (any color, diced)
• 1 (14.5 oz) can diced tomatoes (with juices)
• 1 (15 oz) can tomato sauce
• 1 (32 oz) carton beef broth (or chicken broth for a lighter version)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika (optional for extra depth)
• 1/2 cup uncooked white or brown rice (for texture and heartiness)
• Salt and pepper to taste
• Fresh parsley (chopped, for garnish)
• Shredded cheese (optional, for serving)

Method:

1. Brown the beef: Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat if necessary.
2. Sauté the vegetables: Add the diced onion, garlic, and bell peppers to the pot with the beef. Cook for about 5-7 minutes, or until the vegetables start to soften.
3. Add the tomatoes and broth: Stir in the diced tomatoes (with their juices), tomato sauce, and beef broth. Season with basil, oregano, smoked paprika, salt, and pepper. Bring the mixture to a boil.
4. Cook the rice: Once the soup is boiling, add the uncooked rice. Reduce the heat to low and let the soup simmer for 25-30 minutes, or until the rice is cooked and the flavors have melded together.
5. Adjust seasoning: Taste the soup and adjust the salt, pepper, or herbs as needed.

Serving:

Ladle the stuffed pepper soup into bowls, garnish with fresh parsley, and sprinkle some shredded cheese on top if desired. You can also add a dollop of sour cream for extra richness.

This soup pairs well with crusty bread or a side salad for a complete meal.

Let me know if you’d like to add or change anything!