Stuffed Pepper Soup

• 2 tbsp olive oil
• 1 onion (chopped)
• 2 carrots (shredded)
• 4 garlic cloves (minced)
• 1/4 tsp red pepper flakes
• 3 tbsp tomato paste
• 3 multi-colored peppers (cored and chopped)
• 28 oz can diced tomatoes
• 15 oz can tomato sauce
• 1 lb ground beef
• Salt and pepper to taste
• 1 cup medium-grain rice
• 4–5 cups chicken stock
• 2 tsp Italian seasoning
• 1 tsp sugar (or more as needed)
• 1 tbsp soy sauce
• 1 tsp sambal oelek (or more to taste)
• 1/2 cup fresh parsley (for serving)
• 1/2 cup shredded cheddar cheese (optional)

Instructions

1. 1

   Heat the olive oil in a large pot.

2. 2

   Add the carrots and onions and cook for 5–7 minutes until softened and just starting to take on a golden colour.

3. 3

   Add the peppers and cook for another 5 minutes until softened.

4. 4

   Add the tomato paste and red pepper flakes and cook for another minute to cook off the canned tomato paste taste.

5. 5

   Add the ground beef and season with 1 teaspoon (5ml) of kosher salt and ½ teaspoon (2.5ml) of pepper. Cook for about 5 minutes until no longer pink, breaking it up with the spoon to avoid large chunks.

6. 6

   Add the garlic and cook for under 30 seconds until fragrant.

7. 7

   Add the chicken stock, tomatoes, tomato sauce, Italian seasoning, and sambal oelek, if using, and bring to a boil.

8. 8

   Add the rice. Reduce to a simmer. Cook covered for 25–30 minutes until the rice is tender.

9. 9

   Taste the soup and adjust the seasoning using more sugar, salt, pepper, and Italian seasoning.

10. 10

    Add more stock, if desired, to thin it out and adjust the consistency to your preference.

11. 11

    Divide the soup between bowls and top with parsley and grated cheese, if using. Enjoy!