Soup with the flavor of stuffed peppers

Ingredients:

• 2 tbsp. l. olive oil
• 4 medium green bell peppers, diced
• 1 large onion, diced
• 450 g of ground beef
• 2 cloves garlic, finely chopped
• 1 tsp fresh thyme leaves, chopped
• 1 teaspoon dried oregano
• 4 cups lightly salted beef broth
• 1 can (400 g) of canned chopped tomatoes
• 1 can (400 g) of canned crushed tomatoes
• 3 tablespoons Worcestershire sauce
• 1 cup boiled white rice
• Grated cheddar, for serving
• Chopped fresh parsley, for serving

Preparation:

1. In a medium saucepan, heat the olive oil over medium-high heat. Add the bell pepper, onion, 1/2 teaspoon of salt, and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables are tender, about 7 minutes.
2. Add the ground beef and cook, breaking up any lumps with a wooden spoon and stirring occasionally, until no pink meat remains, about 3 minutes.
3. Add the garlic, thyme, and oregano. Cook, stirring, until fragrant, about 1 minute. Add the beef broth, diced tomatoes, pureed tomatoes, Worcestershire sauce, 1/2 teaspoon salt, and a few grinds of black pepper. Bring to a boil. Reduce heat and cook until the flavors meld, about 5 minutes.
4. Add the rice and cook until heated through, about 2 minutes. Season with salt and pepper to taste. Ladle the soup into bowls and garnish with cheddar and parsley.