A hearty and comforting stuffed pepper soup packed with ground beef, bell peppers, tomatoes, and rice in a savory broth.

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In a large pot, heat olive oil over medium heat. Add chopped onion and cook until soft.
Add garlic and cook for 1 minute until fragrant.
Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
Stir in chopped bell peppers and cook for 3-4 minutes until slightly softened.
Add diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Stir well.
Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes, until peppers are tender.
Stir in cooked rice and simmer for an additional 5 minutes.
Taste and adjust seasoning if needed. Garnish with chopped parsley before serving.