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If you like stuffed bell peppers, you'll love this "unstuffed" bell pepper soup loaded with ground ostrich and vegetables. It's light, nutrition packed, and so easy to make!
2 lbs ground ostrich
4 tbsp olive oil
5 cups ostrich bone broth (beef broth if you must)
3 bell peppers (red, yellow, orange), chopped
1 yellow onion, chopped
3 cloves garlic, minced
2 tbsp fresh basil
2 tbsp fresh oregano
2 tbsp crushed red pepper
1 tbsp salt
1 tbsp pepper
1 tbsp cumin
1 tbsp smoked paprika
½ cup rice in each bowl (cooked)
3 8oz cans Rotel
1 15oz can tomato sauce
Heat olive oil in a large stock pot over medium-high heat. Brown ground ostrich meat, stirring occasionally.
Add vegetables into pot with the meat, cook until onions are translucent.
Add Rotel, tomato sauce, broth, and the spices and herbs. Stir well to combine.
Allow soup to rise to a rolling boil, then reduce to a simmer for 30 mins, stirring occasionally.
Prepare rice while soup is simmering.
Spoon 1/2 cup of rice into each bowl, pour soup over the rice, top with your favorite shredded cheese and enjoy!
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