"stuffed bell pepper soup

By RoketJSquerl

Ingredients

• 1 pound lean ground beef
• 1 tablespoon olive oil
• 1 cup chopped yellow onion
• 2 cups chopped bell pepper (I used a mixture of green, yellow and red – about 2 medium bell peppers)
• 2 teaspoons freshly minced garlic
• 1 (28-ounce) can diced tomatoes with juices
• (15-ounce) can tomato sauce
• 2 cups beef broth
• 3/4 teaspoon Italian seasoning
• Salt and pepper, to taste
• 2 cups cooked white or brown rice
• Shredded cheddar cheese for topping

Details

Adapted from theblondcook.com

Preparation

Step 1

INSTRUCTIONS

In a large pot or dutch oven over medium high heat, brown ground beef until no longer pink, crumbling while cooking.
Drain off fat in a colander and set aside.
Reduce heat to medium, heat olive oil in the pot and add onions and peppers. Saute for 4 minutes. Add garlic and saute for an additional 30 seconds.
Add cooked ground beef, tomatoes, tomato sauce, beef broth, Italian seasoning, salt and pepper. Stir to combine.
Bring to a gentle boil, then reduce heat to maintain a simmer. Cover and simmer for 30 minutes.
Prepare rice according to package directions while soup is simmering.
Serve topped with cooked rice and shredded cheddar cheese.