If you’ve ever had a stuffed pepper, just imagine it in soup form - even more cozy and comforting. I include lots of Italian ingredients in this recipe to make it extra delicious!
1 tablespoon olive oil
1 pound ground meat of your choice
Kosher salt and freshly cracked pepper
1 onion - diced
1 red bell pepper - diced
1 orange bell pepper - diced
1 green bell pepper - diced
1 fennel bulb - stalks removed, diced
4 garlic cloves - minced
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flake
1 (28 ounce) can San Marzano tomatoes
1 (8 ounce) can tomato sauce
2-3 cups chicken or vegetable stock
1 1/2 cups cooked brown or white rice
*this amount is 1/2 cup of uncooked
3 cups spinach
2 tablespoons fresh minced parsley
1 cup shredded mozzarella and/or Parmesan
Heat olive oil in a soup pot over medium-high heat. Add the meat with a dash of salt and pepper. Cook until browned - about 8 minutes. Add the onion, bell peppers, and fennel with a heavy dash of salt and pepper. Cook until all veggies are softened - about 5 minutes. Add the garlic, Italian seasoning, and pepper flake - cook for one minute. Add the San Marzano tomatoes and mash them up with the back of a spoon. Add the tomato sauce and stock. Bring to a boil and simmer. When ready to serve add the cooked rice, spinach, and parsley. Taste for seasoning and add more salt and pepper if needed. Serve in bowls with lots of mozzarella and Parmesan! I do about 1/4 cup cheese per bowl!