30-Minute Stuffed Pepper Soup

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 medium yellow onion, chopped
• 1 lb lean ground beef
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 (8 oz) can tomato sauce
• 1 (28 oz) can fire-roasted diced tomatoes, undrained
• 3 cups beef broth
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flake, optional
• 2 cups cooked white rice
• Kosher salt and freshly ground black pepper, to taste

PREPARATION

1. Heat oil in a large pot or Dutch oven over medium heat and add onion. Sauté until soft, about 5 minutes.
2. Increase heat to medium-high, then add ground beef, season with salt and pepper, and cook until no longer pink, about 5 minutes, breaking up beef with a wooden spoon as it cooks.
3. Add garlic and cook 30 seconds.
4. Stir in bell peppers, tomato sauce, diced tomatoes, beef broth, Italian seasoning, and red pepper flake, if using. Bring to a boil, then reduce heat and let simmer 15 minutes.
5. Stir in cooked rice and let cook 5 minutes more. Season to taste with salt and pepper and serve. Enjoy!