Stuffed Bell Pepper Soup

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed.
2. Add onion, bell peppers, and garlic. Sauté until softened, about 5 minutes.
3. Stir in diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and black pepper. Bring to a boil.
4. Reduce heat to low and let simmer for 30 minutes, stirring occasionally.
5. Stir in the cooked rice just before serving.
6. Ladle soup into bowls and sprinkle with shredded mozzarella or Parmesan cheese.

Variations :

• Use brown rice, quinoa, or cauliflower rice for a lighter twist.
• Add cooked sausage along with the beef for a bolder flavor.
• Stir in spinach or kale at the end for a veggie boost.

Tips :

• Roast your bell peppers before adding them for a smoky, rich flavor.
• Make the soup ahead of time but keep the rice separate until serving to prevent it from soaking up too much liquid.
• Freeze leftovers without rice for best texture, then add fresh rice when reheating.