3mediumbell peppers, roughly chopped (any color is okay)
1mediumonion, chopped
3clovesgarlic, minced
1½tspItalian seasoning blend
1tspfreshly ground black pepper
1tspsalt
114-oz canpetite diced tomatoes
114-16oz cantomato sauce[I used my homemade marinara sauce here]
16-oz cantomato paste
2cupswater
4cupsbeef stock or broth
1 to 1½cupscooked rice (I prefer a brown/wild blend)
Instructions
In a large Dutch oven (5-6 qt) over medium heat, cook the ground beef until it is no longer pink. Drain in a colander set over a bowl while you continue with the next step.
Make sure there’s a bit of oil or grease still in the pot, bring it to heat again, then toss in the bell peppers and onion. Cook for 3-5 minutes, stirring often. Add the garlic, Italian seasoning, salt, and pepper, stir to combine.
Stir in the diced tomatoes, tomato sauce, tomato paste, water, and beef broth. Return the drained beef to the pot. Bring to a boil and then reduce the heat and simmer, uncovered, about 30 minutes. Keep it just under a boil.
When all the vegetables are tender, stir in the cooked rice. Simmer for an additional 10-15 minutes, then serve.
Stuffed pepper soup keeps, covered and refrigerated, for several days, although the rice in the soup will swell and absorb liquid. Don’t worry about this! If you want more liquid, you could add something like V8 juice when you reheat.