Stuffed Bell Pepper Soup

In a large pot or Dutch oven, cook the ground beef over medium-high heat until it’s no longer pink. Drain any excess fat.

Add chopped onions and minced garlic to the pot. Sauté for about 2-3 minutes, until the onions are translucent and fragrant.

Stir in the tomato sauce, diced tomatoes (with their juice), cooked rice, chopped bell peppers, beef broth, dried oregano, dried basil, salt, and pepper.

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25-30 minutes, or until the bell peppers are tender and the flavors meld together.

Serve the Stuffed Bell Pepper Soup hot, garnished with a sprinkle of shredded mozzarella cheese and chopped fresh parsley.