This stuffed pepper soup is a hearty meal loaded with ground beef, onions, rice and bell peppers in a tomato-based broth. It tastes just like classic stuffed peppers, but without all the work!

INGREDIENTS

1 tbsp oil
1 lb lean ground beef
1 yellow onion
diced 1 red bell pepper
diced 1 green bell pepper
diced 1 orange bell pepper
diced 2 garlic cloves
minced 1 tbsp Italian seasoning
1 cup long grain white rice
1 28-oz can crushed tomatoes
4 cups beef broth
1/2 cup shredded cheddar cheese
1/4 cup fresh parsley leaves
Salt and pepper to taste

DIRECTIONS In a Dutch oven or pot, heat the oil over medium-high heat. Add the ground beef and cook, breaking it up with the side of a spoon, until it is no longer pink, about 5 to 6 minutes. Add the onion, red bell pepper, green bell pepper, and orange bell pepper. Cook, stirring occasionally, until they begin to soften, about 3 to 4 minutes. Add the garlic and Italian seasoning. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the rice, crushed tomatoes, and beef broth. Season with salt and pepper to taste. Bring the mixtue to a boil then reduce the heat to medium-low. Cook, covered, until the rice is tender, about 15 to 20 minutes. Serve immediately topped with the cheddar cheese and parsley. Store in the refrigerator for up to 3 days.z

RECIPE: @healthy.mealplans
Fitness on Demand May Challenge