Stuffed Pepper Soup

1. Cook rice via package directions for your preferred method: stovetop, rice cooker, instant pot, etc... Set aside to add to soup at the end.
2. While the rice cooks, heat a drizzle of oil in a large pot or dutch-oven over medium-high heat. Add ground beef and cook until browned, about 3-5 minutes, using a wooden spoon to "chop" it into crumbles. Drain and set aside.
3. Next prep and dice the vegetables. Peel and mince garlic.
4. Add 1-2 teaspoons of oil and add onion, bell peppers, and jalapeno. Cook until tender, approx. 5 minutes.
5. Add garlic and spices and cook for another minute until fragrant, stirring frequently.
6. Next add broth, crushed red tomatoes, tomato sauce, and cooked ground beef. Stir well and bring heat to boil. Then cover and reduce heat to simmer.
7. Allow soup to simmer for 15-20 minutes, or until flavors have intensified. Add rice and stir to mix.
8. Taste the soup, then adjust thickness to taste, adding a little more broth or tomato sauce to thin the soup if you prefer. Taste again and re-season to taste. Easy peasy! The recipe above is how we make it since we love the soup thick like a stew/casserole.
9. Spoon into bowls and garnish with all your favorite toppings (sour cream is my favorite). Leftovers are FANTASTIC and even more flavorful than the first day so I always plan for having a day or two of leftover soup.

SLOW COOKER INSTRUCTIONS

1. Cook rice via package instructions using preferred method (stove top, instant pot, rice cooker) then refrigerate. We will stir into the soup at the end before serving.
2. Cook ground beef until browned and crumbled. Drain.
3. Add all the ingredients (except the rice) into the slow cooker. Cover and set to high for 3-4 hours or low for 6-8 hours.
4. Ready to eat? Swirl in the cooked rice, portion into bowls and dive in! Enjoy!