Stuffed Pepper Soup

INGREDIENTS

1 pound ground beef or turkey for a leaner option
1 onion chopped
2 cloves garlic minced
2 bell peppers diced (any color you like)
1 can 14.5 oz diced tomatoes, undrained
1 can 15 oz tomato sauce
4 cups beef broth or chicken broth for a lighter taste
1 cup cooked rice white or brown
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons Italian seasoning
Optional toppings: shredded cheese sour cream, fresh parsley
INSTRUCTIONS

In a large pot, cook the ground beef over medium heat until it’s no longer pink. Break the meat into small pieces as it cooks.
Drain any excess fat from the pot.
Add Vegetables:
Add the chopped onion and minced garlic to the pot with the beef. Cook until the onions are translucent, about 5 minutes.
Mix in the diced bell peppers and cook for another 5 minutes, or until they start to soften.
Combine with Tomatoes and Broth:
Stir in the diced tomatoes, tomato sauce, and beef broth. Bring the mixture to a boil.
Season and Simmer:
Add the salt, pepper, and Italian seasoning. Reduce the heat to low and let the soup simmer for about 30 minutes to blend the flavors.
Add Rice:
Stir in the cooked rice and continue to simmer the soup for another 10 minutes, until everything is heated through.
Serve:
Taste and adjust seasoning if necessary. Serve hot, garnished with optional toppings like shredded cheese, sour cream, or chopped parsley.
NOTES
Rice: Add the rice at the end to prevent it from becoming too mushy. If you prefer, you can cook the rice in the soup, but add it uncooked about 20 minutes before the soup is done simmering.
Vegetables: Feel free to add other vegetables like carrots or celery for added nutrition and flavor.
Spicy Version: For a spicy kick, add some red pepper flakes or use spicy Italian sausage instead of ground beef.
Storage: This soup stores well in the refrigerator for up to 4 days and freezes well for up to 3 months. Store it without the rice if you plan to freeze it, and add fresh rice when reheating.