6. Simmering the Soup
Stir in the diced tomatoes, beef broth, dried oregano, and dried basil. Season with salt and pepper to taste. Bring the soup to a simmer and let it cook for 15-20 minutes to allow the flavors to meld together.
7. Stuffing the Peppers
While the soup is simmering, preheat your oven to 375°F (190°C). Arrange the halved bell peppers in a baking dish. Spoon the cooked rice into each pepper half, followed by a generous amount of the soup mixture. Top with shredded cheese.
8. Serving Suggestions
Bake the stuffed peppers in the preheated oven for 25-30 minutes until the peppers are tender and the cheese is melted and bubbly. Serve hot, garnished with fresh parsley if desired.
9. Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze individual portions for longer storage. Simply thaw in the refrigerator overnight and reheat on the stovetop or in the microwave.
