Begin by heating olive oil in a large pot over medium-high heat. Add the ground beef, breaking it apart as it cooks, until browned, about 5-6 minutes.
Toss in the chopped onions and cook until softened, which should take around 4-5 minutes. Follow with the minced garlic, sautéing for about 30 seconds until fragrant.
Season the beef and onion mixture generously with salt and pepper.
Next, incorporate the diced red and green bell peppers into the pot, allowing them to cook for 2-3 minutes.
Pour in the diced tomatoes, tomato sauce, and beef broth. Add the Italian seasoning, and stir the mixture well. Bring the soup to a simmer and let it cook for 15-20 minutes, or until the peppers have softened to your liking.
Finally, stir in the cooked white rice. Adjust the seasoning with additional salt and pepper as needed. Garnish with chopped parsley before serving. Enjoy your hearty stuffed pepper soup!
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