Spicy Bell Pepper Soup

Cook the brown rice according to package instructions. In the meantime, cut the bell peppers, onions, and garlic into rough chunks. Cut the lean meat into small cubes.

Heat the olive oil in a soup pot. Sauté the onion and garlic until translucent and add the bell peppers and chili flakes. Cook the mixture for 5 minutes.

Add the vegetable stock to the pot and bring to a boil. Let the soup simmer for 10 minutes until the peppers are tender. Use an immersion blender to puree the soup until completely smooth.

Add the cubes of lean meat to the hot soup and simmer for about 5–7 minutes until cooked through in the soup.

Divide the cooked rice among two deep bowls and ladle the spicy bell pepper soup with the meat over it.