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Stuffed Bell Pepper Soup

INGREDIENTS

    • 1 tablespoon canola oil
    • 1 pound lean ground beef
    • 1 medium sweet onion, diced
    • 1 red bell pepper, diced
    • 1 green bell pepper, diced
    • 4 cloves garlic, minced
    • 1 ½ teaspoons Italian seasoning
    • ¼ teaspoon crushed red pepper flakes
    • 2 (14.5-ounce) cans diced tomatoes
    • 1 (8-ounce) can tomato sauce
    • 3 cups beef broth
    • Kosher salt and freshly ground black pepper, to taste
    • 2 cups cooked white rice
    • 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

    • Heat canola oil in a large stockpot or Dutch oven over medium heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and set aside.
    • Add onion and bell peppers. Cook, stirring occasionally, until tender, about 3-4 minutes.
    • Stir in garlic, Italian seasoning and red pepper flakes until fragrant, about 1 minute.
    • Stir in diced tomatoes, tomato sauce, beef broth and ground beef; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until flavors have blended, about 15-20 minutes.
  • Stir in rice and parsley until heated through, about 1-2 minutes.
  • Serve immediately.