Name: Stuffed Pepper Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 pound ground beef (85% lean); 1 medium yellow onion (diced); 2 bell peppers (1 red and 1 green, diced); 3 clove garlic cloves (minced); 1 can diced tomatoes (28 oz, with juices); 1 can tomato sauce (15 oz); 4 cup low-sodium beef broth; 1 tablespoon Worcestershire sauce; 1 teaspoon Italian seasoning; 1 teaspoon smoked paprika; 1 teaspoon kosher salt; ½ teaspoon black pepper; ¾ cup long-grain white rice (uncooked, rinsed); 1 cup shredded mozzarella cheese; 2 tablespoon fresh parsley (chopped)

Instructions

Brown the beef
Brown the beef:
In a large Dutch oven over medium-high heat, cook 1 pound ground beef and 1 diced onion for 7 to 8 minutes, breaking up the meat, until browned. Drain the excess fat.
Peppers
Peppers:
Add 2 diced bell peppers and cook for 4 minutes, then stir in 3 minced garlic cloves and cook for 30 seconds.
Simmer
Simmer:
Add 1 can (28 ounces) diced tomatoes, 1 can (15 ounces) tomato sauce, 4 cups beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon Italian seasoning, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Bring to a boil.
Cook the rice
Cook the rice:
Stir in ¾ cup rinsed rice, reduce the heat, cover, and simmer for 18 to 20 minutes, stirring occasionally, until the rice is tender.
Serve
Serve:
Ladle the stuffed pepper soup into 6 bowls and top each with about 2½ tablespoons shredded mozzarella and a sprinkle of the chopped parsley.

Tips

The rice keeps soaking up broth as the soup sits; if you're making it ahead, cook the rice separately and add it to each bowl. Use cauliflower rice instead of white rice for a low-carb stuffed pepper soup. Ground turkey works well in place of beef.

Storage

Store leftover soup in the refrigerator for up to 4 days, adding a splash of broth when reheating. You can freeze it for up to 3 months, though the rice will soften.