Stuffed Pepper Soup

Ingredients:

• 1 lb ground beef or turkey
• 4 bell peppers (red, yellow, or green), chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (preferably no added sugar)
• 4 cups beef or chicken broth (low sodium)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 cup shredded mozzarella cheese (optional, for topping)
• Fresh parsley, chopped (optional, for garnish)
• Olive oil (for sautéing)

Instructions:

1. Cook the Meat:
   • Heat a large pot over medium heat and add a splash of olive oil.
   • Add the ground beef or turkey to the pot and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
2. Sauté Vegetables:
   • Add the diced onion and chopped bell peppers to the pot with the meat. Cook for about 5 minutes until the vegetables are softened.
   • Add the minced garlic and cook for another minute until fragrant.
3. Add Liquids and Seasoning:
   • Pour in the diced tomatoes (with juices) and the broth.
   • Stir in oregano, basil, paprika, salt, and pepper. Bring the mixture to a boil.
4. Simmer:
   • Reduce the heat to low and let the soup simmer for about 20-25 minutes, allowing the flavors to meld together and the peppers to soften.
5. Serve:
   • Ladle the soup into bowls and top with shredded mozzarella cheese if using.
   • Garnish with fresh parsley for extra flavor and color.
6. Enjoy:
   • Serve hot and enjoy a cozy, comforting keto-friendly stuffed pepper soup!