Stuffed Pepper Soup

It's unofficially winter....And Nothing tastes better than a hearty soup....Plus, it's easy to prepare on those nights when you are bone tired and don't feel like doing anything..


INGREDIENTS:

1tbsp. extra-virgin olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1lb. ground beef

Kosher salt

 Freshly ground black pepper

6c. Swanson Chicken Broth (Shameless plug)

1 (28-oz.) can crushed tomatoes

1 (14-oz.) can fire-roasted diced tomatoes

2tsp. dried oregano

1c. white rice

Shredded white cheddar, for serving

Freshly chopped parsley, for serving


DIRECTIONS:

1
In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.

2
Add broth, crushed tomatoes, diced 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, adding water if necessary. Season with salt and pepper to taste.

3.
Garnish with cheddar and parsley before serving.


And there you have it...Enjoy Folks.....Eat Well My Friends