Recipe: Stuffed Pepper Soup

• 3 Tbsp + 3 Tbsp cup Tuscan Herb Extra Virgin Olive Oil
• 1 small yellow onion, chopped small
• 1 green bell pepper, chopped small
• 1 yellow bell pepper, chopped small
• 14.5oz can diced tomatoes
• 1 garlic clove, minced
• 1 lb ground beef
• 3 cups beef broth
• 3 tbsp tomato paste
• 1 tsp dried oregano
• 2 tsp dried basil
• 1 tsp garlic powder
• Freshly ground Jacobsen’s Tellicherry Peppercorns, to taste
• Freshly ground Jacobsen’s Pink Himalayan Sea Salt, to taste
• 3/4 cup Jasmine rice, cooked

Directions

In a medium soup pot, heat the Tuscan Herb Extra Virgin Olive Oil over medium heat. Add diced onions and bell peppers and cook until they start to soften. Add garlic clove and sauté for about another minute; remove cooked onion/bell pepper mixture and from the pot and set aside for later. 

In the now empty pot, heat the other 3 Tbsp Tuscan Herb Extra Virgin Olive Oil on medium heat. Add ground beef to the pan and season with freshly ground black pepper and Himalayan sea salt; break apart the meat and cover the pot with a lid, allowing to cook for a few minutes. After a few minutes, break up the meat some more and start mixing it with veggies; add the can of diced tomatoes (with the juice). Close the lid and keep cooking until the beef is mostly done.

Once the meat is cooked, mix in tomato taste and then pour in beef stock. Season with oregano, basil, garlic powder, Himalayan Sea Salt and freshly ground black pepper; mix well and lower the heat to low. Close the lid (but leave a crack for the heat to escape). Allow to simmer for about 20 minutes. Add cooked rice and stir to combine. Replace lid and allow soup to simmer for an additional 10 minutes. 

Enjoy!