Ingredients:
1 pound ground beef or ground turkey
1 medium onion, diced
2 cloves garlic, minced
2 bell peppers (any color), seeded and diced
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
4 cups beef or vegetable broth
1 cup cooked rice
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
Shredded cheese, for garnish (optional)
Fresh parsley, chopped, for garnish (optional)
Instructions:
In a large pot or Dutch oven, cook the ground beef or ground turkey over medium heat until browned. Drain any excess fat.
Add the diced onion and minced garlic to the pot and cook for 2-3 minutes until the onion is translucent.
Add the diced bell peppers to the pot and cook for another 2-3 minutes until they start to soften.
Stir in the diced tomatoes, tomato sauce, beef or vegetable broth, dried basil, and dried oregano. Season with salt and pepper to taste.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes to allow the flavors to meld together.
Stir in the cooked rice and let the soup simmer for an additional 5 minutes.
Taste and adjust the seasoning if needed.
Serve the Stuffed Pepper Soup hot, garnished with shredded cheese and fresh parsley if desired.