Start by cooking your rice according to package instructions. Whether you opt for white or brown rice, make sure it’s tender and fluffy before adding it to the soup later. Set it aside once cooked.

In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the lean ground beef, and season it with salt and freshly cracked black pepper. Cook it until browned, breaking it apart with a spoon as it cooks. This usually takes about 6-8 minutes.

Remove the beef and set it aside. In the same pot, add the remaining tablespoon of olive oil. Toss in chopped onions along with the diced green and red bell peppers. Sauté for about 5 minutes until they soften. The vibrant colors of the peppers are a visual feast.

Next, stir in the minced garlic. Allow it to cook for another minute until fragrant. Then add the dried oregano, basil, ground cumin, and smoked paprika. Take a moment to inhale that fragrant aroma; it sets the scene for the deliciousness to come.

Now it’s time to reintroduce the ground beef to the pot. Pour in the canned petite tomatoes along with their juices. Add the low-sodium beef broth and tomato purée. Stir well, letting everything blend together harmoniously.

Increase the heat and bring the mixture to a gentle boil. Once it starts bubbling, reduce the heat to low and let it simmer. Allow the soup to bubble away for about 20 minutes. This is the point when the flavors deepen, and your kitchen smells divine.

After 20 minutes, add your cooked rice into the pot. Stir until it’s evenly distributed. Let it warm through for an additional five minutes. This step binds the soup components together, delivering that familiar stuffed pepper taste.

Before serving, taste for seasoning. Adjust with additional salt, pepper, or herbs if necessary. To finish, ladle into bowls and sprinkle with freshly chopped parsley. For extra indulgence, top each bowl with shredded cheese.