Stuffed Pepper Soup

Instructions

1. Cook the Ground Beef
   In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat if necessary.
2. Add Aromatics and Vegetables
   Add the diced onion and cook for about 3-4 minutes, until it softens. Stir in the bell peppers and garlic, cooking for an additional 3-4 minutes until the peppers start to soften and the garlic is fragrant.
3. Add Tomatoes and Broth
   Pour in the diced tomatoes (with their juices), tomato sauce, and beef broth. Stir well to combine.
4. Season the Soup
   Add the Worcestershire sauce, Italian seasoning, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the bell peppers are tender.
5. Add the Rice
   Stir in the cooked rice and let it heat through for a few minutes. Adjust seasoning if needed.
6. Serve and Garnish
   Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan if desired. Enjoy warm!