Hearty Stuffed Bell Pepper Soup

Ingredients:

1.5 lbs. lean ground beef or turkey meat
1 Tbsp avocado oil, or olive oil
1 large yellow onion, diced
2 red bell peppers, diced
2 green bell peppers, diced
2-3 cloves fresh garlic, minced or pressed
1 (14.5 oz) jar organic diced tomatoes with juice 
1 (15 oz) jar organic tomato sauce
4 cups broth (I use chicken or beef...use your fave)
1 tsp dried basil
1 tsp dried oregano
1/2 Tbsp smoked paprika
sea salt and freshly ground black pepper, to taste (about 1/4 tsp each)
2 cups COOKED brown rice
a small bunch of fresh parsley leaves chopped, to garnish

Instructions:

Heat oil in a large pot or dutch oven, over medium heat. Add ground meat and cook, stirring while breaking it up with a wooden spoon, until browned. 
Add onions, bell peppers, garlic and spices (dried basil, oregano and smoked paprika) and sauté for another 3 minutes, then season with sea salt and pepper.

Pour in diced tomatoes, tomato sauce and broth. Bring it to a boil, then reduce heat to low, cover and simmer, stirring occasionally, for 15-20 minutes, or until flavors blend.

Stir in cooked brown rice, garnish with fresh chopped parsley and serve warm. Enjoy!

NOTE: If planing this recipe for meal prep, keep the cooked rice and soup into separate containers and only combine them before serving.