Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 pound (450g) ground beef (80/20 blend works well)
  • 1 teaspoon kosher salt (5g)
  • ½ teaspoon black pepper (2.5g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian seasoning
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 4 cups beef broth (950ml)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 cup cooked white rice (200g)
  • Optional: Pinch of red pepper flakes (for a touch of heat)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and bell peppers and cook until softened, about 5-7 minutes.
  2. Add ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in salt, pepper, minced garlic, and Italian seasoning. Cook for another minute until fragrant.
  4. Pour in crushed tomatoes, beef broth, and tomato sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes, stirring occasionally.
  5. Stir in the cooked rice. Cook for another 5 minutes to heat through.
  6. Taste and adjust seasoning as needed. Add a pinch of red pepper flakes if desired.
  7. Ladle soup into bowls and garnish with shredded cheddar cheese, sour cream, and fresh parsley, if desired. Enjoy this hearty stuffed pepper soup recipe!