Ingredients
Scale
- 2 large bell peppers (any color)
- 1 pound ground beef (or turkey for a lighter option)
- 1 cup cooked rice (white or brown)
- 1 can (15 oz) diced tomatoes
- 4 cups beef broth (or vegetable broth)
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté chopped onion and minced garlic in olive oil until translucent.
- Add ground beef (or turkey) and cook until browned.
- Chop and add bell peppers; cook for 5 minutes.
- Stir in cooked rice, diced tomatoes, beef broth, oregano, paprika, salt, and pepper. Bring to a gentle boil.
- Reduce heat and simmer for 20 minutes to meld flavors.
- Ladle into bowls, garnish with parsley, and serve hot.
Notes
- For a vegetarian version, substitute the meat with additional vegetables or beans.
- Feel free to add other spices or herbs to enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg