All the yummy flavors of stuffed peppers without the fuss in a hearty, very filling and delicious soup
1 lb. Organic Grass Fed Ground Beef
2 Organic Green Pepper, seeded and diced
1 Organic Red Pepper, seeded and diced
1 Organic Jalapeno Pepper, seeded and finely diced
1 Cup Organic Yellow Onion, diced
3 Cloves Organic Garlic, minced
1/2 tsp. Dried Oregano
1 tsp. Dried Basil (or fresh)
1 Bay Leaf
1 tsp. Italian seasoning
1 Tbsp. Brown Sugar
1 (15 oz) Can Tomato Sauce
1 (14.5 oz) Fire Roasted Diced Tomatoes
3 Cups Organic Beef Broth
1 Cup Organic Rice (white/brown/long/short)
In a large stockpot add 1 Tbsp olive oil and the onions and peppers. Saute until softened, approx. 5 minutes. Add the garlic and saute another minute more. Place them in a bowl.
Add the ground beef to the hot stockpot and cook on high heat until cooked through, breaking apart with a fork. Drain the grease from the pot and return the beef. Add the spices and then the onions/peppers.
Add the beef broth and tomatoes. Once it comes to a boil, turn it down to a rapid simmer and let the vegetables continue to soften another 15 minutes, stirring occasionally.
Add the rice and continue to simmer for 10 minutes or until rice is tender. Taste for seasoning and serve hot.