Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 3 large bell peppers (red, green, and yellow), chopped into 1-inch pieces
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 4 cups beef broth, low sodium
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 cups cooked white rice
  • 1/2 cup fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are translucent.
  2. Stir in the minced garlic for the final 60 seconds until fragrant. Drain excess fat, then transfer the entire mixture into the crockpot.
  3. Stir in the chopped bell peppers, fire-roasted tomatoes, tomato sauce, beef broth, oregano, and smoked paprika.
  4. Secure the lid and set to Low for 7-8 hours or High for 3-4 hours until peppers are tender.
  5. Stir in the cooked rice and fresh parsley. Let the soup sit on the Warm setting for 15–20 minutes before serving.