30-minute Stuffed Pepper Soup
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Heat oil in a large pot or Dutch oven over medium heat and add onion. Sauté until soft, about 5 minutes.
Increase heat to medium-high, then add ground beef, season with salt and pepper, and cook until no longer pink, about 5 minutes, breaking up beef with a wooden spoon as it cooks.
Add garlic and cook 30 seconds.
Stir in bell peppers, tomato sauce, diced tomatoes, beef broth, Italian seasoning, and red pepper flake, if using. Bring to a boil, then reduce heat and let simmer 15 minutes.
Stir in cooked rice and let cook 5 minutes more. Season to taste with salt and pepper and serve. Enjoy!