Stuffed Pepper Soup

Serves 6 – Preparation time 15 min – Ready in 1h

Ingredients

1 tbsp extra-virgin olive oil
500g ground beef
1 red pepper, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 onion, chopped
2 cloves garlic, minced
Freshly ground black pepper
2 tsp dried oregano
250g white rice
1l beef broth
1 can crushed tomatoes
Salt to taste
Shredded white cheddar for serving
Freshly chopped parsley for serving

Directions

In a pot heat olive oil, add bell peppers and onion and cook until soft, about 7 minutes.

Add garlic, ground beef and season with salt and pepper. Cook for 7 minutes, then drain fat and return to heat.

Add broth, crushed tomatoes, and oregano. Bring to a boil then reduce heat to a simmer.

Add rice and simmer covered, until rice is tender about 40 minutes. Add more broth or water as necessary.

Garnish with cheddar and parsley to serve.