The Best Stuffed Pepper Soup

 All the components you usually find in stuffed peppers are in this soup: peppers, onions, garlic, ground beef, beef broth, and tomatoes. Best of all, it's quite simple to make! An oven is not necessary. A generous portion of finely shredded white Cheddar cheese and a dash of fresh parsley are our preferred toppings for bowls.

Ingredients:

1. 2 tablespoons olive oil
2. 1 large yellow onion, chopped (about 2 cups)
3. 3 cups chopped bell pepper, any color (from 3 bell peppers) 
4. 6 garlic cloves, chopped (about 2 tablespoons)
5. 2 teaspoons smoked paprika
6. 1 teaspoon kosher salt
7. 1 teaspoon ground cumin
8. 1 pound lean ground beef (85:15)
9. 1 (15-ounce) can crushed tomatoes
10. 4 cups beef broth
11. 1 (8.8-ounce) package precooked microwavable white rice
12. 6 ounces sharp white Cheddar cheese, shredded (about 1 1/2 cups)  
13. Chopped fresh flat-leaf parsley, for serving

Instrucions:

Step:No:01

To sauté the vegetables, place a large Dutch oven over medium heat with the oil. Add the onion, bell pepper, garlic, paprika, salt, and cumin. Cook for about 8 minutes, turning frequently, or until the veggies are soft.

Step:No:02

Turn the heat up to medium-high and add the ground beef, stirring to brown it. Cook for about 6 minutes, tossing frequently with a wooden spoon to break up the meat into smaller pieces, or until it is cooked through. Remove most, but not all, of the fat from the pan if there is a lot of it. Add the rice, beef broth, and crushed tomatoes and stir.

Step:No:03

Simmer the soup: Over medium-high heat, bring the soup to a boil. Then, lower the heat to medium-low and simmer the soup for about 25 minutes, or until the flavors blend.

Step:No:04

Present the soup:
Evenly distribute the soup among 6 bowls. Add cheese evenly on top and sprinkle parsley on top.
Leftovers can be frozen for up to two months or refrigerated for up to four days. 

more details for recipes:https://www.simplyrecipes.com/stuffed-pepper-soup-recipe-7966642