214-ouncecans diced tomatoes(I love fire roasted tomatoes)
114-ouncecan tomato sauce
1.5cupbeef broth(or use chicken broth)
1cupuncooked white rice(or more to stretch the meal)
1teaspoonred pepper flakes(optional, for spicy - or more to taste)
Salt and pepper to taste
FOR TOPPINGS
Fresh chopped herbs, spicy chili flakes, crumbly white cheese, hot sauce, lime juice, any of your favorites!
Instructions
Heat a large pot to medium heat and add olive. Heat through. Add onion and chopped peppers. Stir and cook about 5 minutes to soften.
Add garlic and cook another minute, until the garlic becomes fragrant.
Add ground beef and break it up with a wooden spoon. Cook 7-8 minutes, until the meat is cooked through.
Add paprika, basil, oregano, paprika, red pepper flakes, and salt and pepper to taste. Stir and cook 1 minute.
Add diced tomatoes, tomato sauce, beef broth and uncooked rice. Stir. Bring to a boil then reduce heat to simmer. Simmer at least 20 minutes to let the flavors blend and the rice to cook. You can simmer longer if you'd like. I often simmer for 1 hour.
Serve into bowls and add your favorite toppings. Load up your stuffed pepper soup!
Video
Notes
For a soupier stuffed pepper soup, add 1-2 cups extra tomato sauce or beef stock.