Ingredients
Scale
- 4 bell peppers, chopped
- 1 pound ground beef
- 1 onion, diced
- 2 cans diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup rice, uncooked
- 1 cup shredded cheese
- salt to taste
- pepper to taste
Instructions
- In a large pot, brown the ground beef with onions until cooked through.
- Add the chopped bell peppers and cook until they begin to soften.
- Stir in the diced tomatoes, vegetable broth, garlic powder, Italian seasoning, rice, salt, and pepper.
- Bring to a boil, reduce heat, and simmer for about 30 minutes or until rice is tender.
- Once cooked, stir in the shredded cheese until melted and well combined.
Notes
- For a vegetarian version, substitute ground beef with lentils or a meat alternative.
- Add your favorite spices to enhance the flavor according to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: stovetop
- Cuisine: American
- Diet: gluten-free
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5 grams
- Sodium: 600 milligrams
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 4 grams
- Protein: 20 grams
- Cholesterol: 50 milligrams