Stuffed Pepper Soup

Ingredients

1 pound ground beef or turkey

1 teaspoon onion salt

2 bell peppers, chopped (any color)

2 garlic cloves, minced

1 (14 oz) can diced tomatoes

1 (14 oz) can tomato sauce

4 cups beef or vegetable broth

1 cup cooked rice (white or brown)

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

Shredded cheese for garnish (optional)

Directions

In a large saucepan or Dutch oven, cook the ground beef or turkey over medium heat until fully browned, breaking it into smaller pieces as it cooks. Drain any excess fat from the pan.
Add the onion salt, bell peppers, and minced garlic to the pan with the cooked meat. Sauté for a few minutes, until the vegetables are tender and fragrant.
Stir in the diced tomatoes and tomato sauce, mixing well to combine all ingredients.
Add the dried basil, oregano, and beef or vegetable broth. Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer for 20-30 minutes to allow the flavors to meld together.
Stir in the cooked rice. If you have leftover rice, this is a great way to use it up.
Continue to cook on low for an additional 10-15 minutes to ensure the rice is heated through and the flavors are well blended.
Taste the soup and adjust the seasoning with additional salt and pepper if needed. Note that some broths may already be salted.
Serve the soup hot, garnished with shredded cheese if desired.

Never Lose Track of Your Favorite Recipes.