Ingredients:

  • 1 tbsp (15 ml) olive oil
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 large green bell pepper, chopped (approx. 1 cup)
  • 1 large red bell pepper, chopped (approx. 1 cup)
  • 1 lb (450g) ground beef (or ground turkey/chicken/plant-based alternative)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp smoked paprika
  • ¼ tsp red pepper flakes (optional, for a kick)
  • 1 (28 oz / 794g) can crushed tomatoes
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 4 cups (950 ml) beef broth (or chicken broth/vegetable broth)
  • 1 cup (200g) cooked long-grain rice
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in a Dutch oven or large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Add ground beef (or chosen protein) to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add green and red bell peppers, oregano, basil, smoked paprika, and red pepper flakes (if using) to the pot. Cook for 3-5 minutes, until the peppers begin to soften slightly.
  4. Stir in crushed tomatoes, diced tomatoes (with their juice), and beef broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally. The longer it simmers, the more the flavours meld together.
  5. Stir in cooked rice. Season with salt and pepper to taste.
  6. Ladle into bowls and garnish with fresh parsley. Enjoy this deconstructed stuffed pepper soup!