Preheat oven to 400 degrees. Wash the red peppers and place them whole in the oven on the racks. Put a baking sheet below it to capture any juices. Let the peppers roast for about 15-20 minutes; turn them once or twice. The skin will be charred black on all sides. Once charred, place them in a bowl and place a cover over them for one hour. After one hour, rub the skin off all the peppers, removed the seeds, Next, chop the peppers into small pieces.

In a large pot, add olive oil and sauté onions, carrots and celery until soft and tender.

Add the ground beef and cook, breaking the meat up into crumbles. If there is a lot of grease, drain the beef.

Season the beef and veggies with the garlic and onion powder, salt and pepper to taste. Add the sugar and oregano.

Add tomatoes and bring to a boil, then turn down to simmer 15 minutes.

Add the chopped red peppers, the water and the beef bouillon.

Again, bring to a boil, then turn the heat down to low and simmer for 30 minutes.

Add the Gouda cheese (while the heat is low), and stir until melted. Keep on low or turn the heat off if you’re ready to serve.

Add a scoop of white rice to each small serving bowl. Then add a couple ladles of the soup on top, to absorb the rice for a delicious meal.

Sprinkle each bowl with fresh chopped oregano and serve!