Stuffed Pepper Soup

Preheat the oven to 450F (230C). Lay the peppers on a parchment paper-lined baking tray and roast until charred and blistered all over, 30 to 45 minutes, depending on the size of the peppers.
Transfer the roast peppers to a bowl, cover with foil or plastic wrap, and let steam. Once cool, use clean hands to peel off the skin and remove and discard the seeds and stems. (Avoid rinsing the peppers under water because you will remove all of that good, smoky flavor.) Chop the peppers into bite-size pieces or strips. You want 1 cup of roasted peppers.
Add the olive oil to a large soup pot over medium-high heat. Add the ground meat and using a wooden spoon, break the meat into small pieces, and cook until the water evaporates.
Add the onion, grated carrot, and garlic. Cook for a few minutes, stirring occasionally, until the onion is translucent. Stir in the salt, oregano, and tomato paste.
Next, add the tomato sauce, rice, roasted peppers, and broth. How thick or thin you want the soup will be up to you. You can always start with 3 cups of broth and add more if needed.
Bring the soup to a boil, reduce the heat to medium-low, and let cook for 15 to 20 minutes or until the rice is fully cooked. Taste for seasoning and adjust as needed.
Serve with yogurt, sour cream, or a drizzle of hot pepper oil and enjoy!