This hearty and comforting stuffed pepper soup is made with ground beef, sweet bell peppers, white rice and a savory beef broth. Leftovers make the perfect lunch or you can freeze a second batch for later!
Heat a large soup pot over medium-high heat and drizzle with olive oil. Add diced onion and minced garlic to the pan and saute until translucent, about 5-6 minutes, stirring frequently.
Add ground beef to the pan along with dried oregano, salt and pepper to taste. Using a wooden spoon, carefully break up the beef into bite-sized pieces. Continue cooking until beef is browned, about 7-8 minutes.
Stir in bell peppers to the pan and cook an additional 3-4 minutes. This is a good time to another pinch of salt and pepper.
Add the broth and tomatoes to the pot then stir well. Bring soup to a boil before adding in the rinsed rice and one more pinch salt and pepper. Reduce heat to low and simmer for 15-20 minutes before serving. Garnish with parsley to serve.
The longer the rice sits in the soup, the larger it will get as it absorbs more of the liquid. I don't mind the texture but if you prefer the rice a bit more firm, don't overcook in the liquid.