Stuffed Pepper Soup

• 1 tbsp - olive oil
• 1 lb - ground beef
• 1  - yellow onion
• 1  - green bell pepper
• 1  - red bell pepper chopped
• 1 can - petite diced tomatoes
• 1 can - tomato sauce
• 1 can - beef broth
• 1 tbsp - Italian seasoning
• 1 tsp - paprika
• 1 tsp - garlic powder
• 1 cup - white rice
• ⅛  - Salt and pepper

Instructions

1. Warm olive oil in a dutch oven or large pot over medium heat. Add ground beef and cook until browned, breaking up into small pieces as it cooks.
2. Add the chopped onion and bell peppers, and cook until softened.
3. Stir in diced tomatoes with juices, tomato sauce, broth, and seasoning.
4. Bring soup to a boil then reduce heat to low and let simmer for about 20 minutes. As the soup simmers, cook rice according to package instructions or in a rice cooker.
5. Serve warm soup over cooked rice. Store leftovers separately in the fridge for 3-4 days or in the freezer for up to 3 months.