Stuffed Pepper Soup

Instructions

1. 1
   Prep peppers and onion, rinse rice, and mince garlic.
2. 2
   Heat 1 tbsp olive oil in a large pot over medium-high. Brown 1 lb ground beef, 5 to 7 minutes. Drain excess fat if needed.
3. 3
   Add diced onion and chopped peppers with a pinch of salt. Cook 5 minutes until softened. Stir in garlic for 30 seconds.
4. 4
   Stir in oregano, basil, smoked paprika, black pepper, and red pepper flakes. Cook 30 seconds to bloom spices.
5. 5
   Add tomato sauce and diced tomatoes, scraping up browned bits.
6. 6
   Pour in beef broth, Worcestershire, and brown sugar if using. Bring to a simmer.
7. 7
   Stir in rinsed uncooked rice. Simmer gently, partially covered, 15 to 18 minutes, stirring occasionally, until rice is tender.
8. 8
   Taste and adjust seasoning. Thin with more broth if desired.
9. 9
   Serve hot with parsley, shredded cheese, and sour cream if you like.