Stuffed pepper soup

T his stuffed pepper soup is an easy to prepare meal in one bowl. It is great when served with a salad or warm bread.

**INGREDIENTS:

1 tbsp. extra-virgin olive oil

1 red bell pepper, chopped 1 green bell pepper, chopped 1 yellow bell pepper, chopped 1 onion, chopped

2 cloves garlic, minced

1 lb. ground beef

Kosher salt

Freshly ground black pepper 6 cups of Swanson Chicken Broth 1 can crushed tomatoes

1 can fire-roasted diced tomatoes 2 tsp. dried oregano

1 cup of white rice Shredded white cheddar, for serving Freshly chopped parsley, for serving

**DIRECTIONS:

1. In a large pot and over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute.

2. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.

3. Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary. Season with salt and pepper to taste.

4. Garnish with cheddar and parsely before serving.

Nutrition (per serving): 398 calories, 23 g protein, 47 g carbohydrates, 5 g fiber, 10 g sugar, 14 g fat, 5 g saturated fat, 1480 mg sodium.

Recipe source: www.delish.com