STUFFED PEPPER SOUP

STUFFED PEPPER SOUP
Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, finely chopped
• 1 green pepper, finely chopped
• 1 red pepper, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon dried thyme
• 2 14.5-ounce cans fire-roasted tomatoes
• 1 15-ounce can tomato sauce
• 2 cups low-sodium beef broth
• 2 tablespoons brown sugar
• 3/4 cup uncooked white or brown rice
• Kosher salt and freshly ground black pepper
• 1 tablespoon , chopped fresh parsley
• Garnish with grated cheddar cheese

Instructions

Heat the olive oil over medium heat in a large pot or saucepan. Add the minced meat and brown it. Break it up as you go until it turns brown. About halfway through the browning process, add the onions and peppers and cook until the vegetables are soft. Stir several times to prevent the meat from browning and the vegetables from burning.Drain excess fat from the pan.
Reduce the heat to low and, stirring constantly, add the chopped garlic, oregano, basil and thyme.
Add roasted tomatoes, tomato sauce, beef broth, brown sugar and rice. Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cover and simmer for 25-30 minutes or until rice is tender.Stir several times.
Season with kosher salt and freshly ground black pepper. Sprinkle with fresh parsley and, if desired, Cheddar cheese and serve.

Notes

You can also replace the ground meat with ground turkey, ground pork, ground chicken, or Italian sausage.
If available, use sweet Vidalia onions.A little sweetness really makes this recipe special.
Cut the peppers into small pieces. You can use any combination of colored peppers you like.
You can use any white long or short grain rice or brown rice, jasmine, basmati or even quinoa. Please note that brown rice requires a slightly longer cooking time.Fire roasted tomatoes really add extra flavor to this dish, but you can also use any canned diced tomatoes.
If you know you’re saving leftovers, cook the rice separately and pour a small amount into each bowl before adding the soup. This means that the rice no longer absorbs the liquid and does not swell.
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, use a reduced power setting in the microwave and an extra low power setting on the stove to prevent the rice from overcooking.To freeze, let it cool completely. Then pour into resealable, freezer-safe bags and freeze for up to 3 months.

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