Stuffed Pepper Soup (Print Version)

# Ingredients:

01 - 1 pound lean ground beef.
02 - 2 tablespoons olive oil, divided.
03 - Salt and black pepper.
04 - 1 small yellow onion, chopped.
05 - 1 cup red bell pepper, chopped.
06 - 1 cup green bell pepper, chopped.
07 - 2 cloves garlic, minced.
08 - 2 cans (14.5 oz each) petite diced tomatoes.
09 - 1 can (15 oz) tomato sauce.
10 - 1 can (14.5 oz) low-sodium beef broth.
11 - 2 1/2 tablespoons fresh parsley, chopped.
12 - 1/2 teaspoon dried basil.
13 - 1/2 teaspoon dried oregano.
14 - 1 cup uncooked rice (white or brown).
15 - Optional: cheese for serving.

# Instructions:

01 - Heat 1 tablespoon oil, brown beef with salt and pepper.
02 - Drain beef onto paper towels.
03 - Heat remaining oil. Sauté onions and peppers for 3 minutes.
04 - Add garlic, cook for 30 seconds.
05 - Add tomatoes, sauce, broth, herbs, and beef. Season with salt and pepper.
06 - Bring to light boil. Reduce heat, cover, simmer for 30 minutes.
07 - Meanwhile, cook rice separately.
08 - Add desired amount of rice to individual servings. Top with cheese if desired.

# Notes:

01 - Keep rice separate to prevent mushiness in leftovers.
02 - Can double herbs or use Italian seasoning instead.

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