This hearty soup tastes just like stuffed peppers. It's made with basic ingredients like ground beef, rice, and of course bell peppers! You are going to love this one pot meal.
1lblean ground beef(can use ground turkey or ground chicken)
Kosher salt and black pepper,to taste
1red bell pepper,seeded, stemmed, and chopped
1green bell pepper,seeded, stemmed, and chopped
2(14.5 oz) cans fire roasted tomatoes
1/4teaspooncrushed red pepper flakes
2cupscooked brown or white rice
Shredded cheddar or mozzarella cheese,for serving
Chopped Italian parsley,for garnish, optional
Heat a large pot over medium heat. Add the ground beef and season with salt and pepper. Break the beef up with a wooden spoon while cooking. Cook the ground beef, until browned and no longer pink.
Drain the excess grease off the beef and transfer to a plate that has been lined with a paper towel. Set aside.
Place the pot back on the stove and heat the olive oil over medium-high heat. Add the onions, and peppers and sauté until soft, about 3 to 5 minutes. Add the garlic and sauté for 30 seconds.
Stir in the fire roasted tomatoes, tomato sauce, beef broth, basil, oregano, thyme, and red pepper flakes. Add the cooked beef to the pot and season with salt and pepper, to taste. Reduce the heat to low and simmer, stirring occasionally, for 20 minutes.
Stir in the cooked rice. Ladle the soup into bowls and top with shredded cheese and garnish with parsley. Serve warm.
The soup will keep in the refrigerator for up to 4 days. It will thicken up as the rice absorbs the liquid. When you reheat, you can add more beef broth.