Stuffed peppers, deconstructed as soup and just as satisfying.
Using microwaveable rice is a great time-saving hack.
And, of course, feel free to use microwaveable brown rice if thats what you prefer.
Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Increase the heat to medium-high and stir in the ground beef.
Stir in the crushed tomatoes, beef broth, and rice.
Divide the soup evenly among 6 bowls.
Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Top evenly with cheese and garnish with parsley.
Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
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Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster
Simply Recipes / Photo by Fred Hardy / Food Styling by Ana Kelly / Prop Styling by Shell Royster