Stuffed Pepper Soup

 Instructions:

1. Brown the beef:

   • In a large pot or Dutch oven, cook ground beef over medium-high heat until browned. Drain excess fat if needed.

2. Sauté veggies:

   • Add diced onion and bell peppers. Sauté for 5–7 minutes until softened.

   • Stir in garlic and cook for 1 more minute.

3. Add liquids and seasoning:

   • Pour in tomato sauce, diced tomatoes, and broth.

   • Stir in oregano, basil, salt, and pepper.

4. Simmer:

   • Bring soup to a boil, then reduce heat and let simmer for 20–25 minutes.

5. Add rice:

   • Stir in cooked rice and heat through for about 5 minutes.

     • (If using uncooked rice, add it earlier with broth and simmer for ~30 minutes until tender.)

6. Taste and adjust:

   • Add more salt, pepper, or herbs if needed.

 Serving Suggestions:

• Garnish with shredded cheddar or Parmesan cheese

• Serve with crusty bread or a green salad