Easy Stuffed Pepper Soup

Instructions:

1. Brown the Beef:
   In a large pot or Dutch oven, cook the ground beef over medium-high heat, breaking it apart with a spoon, until no longer pink (about 5–7 minutes). Drain excess fat if needed.

2. Sauté the Vegetables:
   Add the chopped onion, green bell pepper, and red bell pepper to the pot with the beef. Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.

3. Simmer the Soup:
   Stir in the tomato sauce, diced tomatoes (with juices), and beef broth. Season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 15–20 minutes to allow the flavors to meld.

4. Add the Rice:
   Stir in the cooked rice and simmer for another 5 minutes until heated through. Taste and adjust seasoning if needed.

5. Serve:
   Ladle the soup into bowls and enjoy! For extra flavor, top with shredded cheese, a dollop of sour cream, or fresh parsley.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins
Servings: 4–6

This soup stores well in the fridge for up to 4 days or can be frozen for longer storage. Reheat gently on the stove or in the microwave, adding a splash of broth if needed. Enjoy!