Stuffed pepper soup

Finely dice yellow and red bell peppers, yellow onion, celery and carrots, and the garlic.

Brown ground beef in a soup pot.

Add the peppers, onion, celery and carrots with a pinch of salt and cook about 10 minutes until they cook down.

Add the garlic and cook about a minute.

Add beef stock, petite diced tomatoes and a little Italian seasoning; simmer a while to concentrate.

Add arborio rice and cook per the package, about 20 minutes.

Taste near the end and adjust salt, pepper and Italian seasoning; add more stock for a thinner soup.

Serve with lots of parm.