• In a large skillet over medium high heat, cook the ground beef until no longer pink.  Stirring to break up the beef.  Drain.  Place meat in a bowl and set aside.
• In a dutch oven, heat up the oil over medium high heat.  Saute the green peppers for 3 minutes while stirring occasionally then add the onion and cook 3 more minutes.  Add the garlic and cook until fragrant, roughly 1 minute while constantly stirring.
• Add the cooked ground beef, diced tomatoes, tomato sauce, beef broth, Parmesan cheese rind and spices to the Dutch oven.  Stir until well combined.  Cover and bring to a boil over medium high heat.  Reduce heat to medium low and simmer for 30 minutes stirring occasionally.  Taste it as it simmers and adjust spices, if necessary.
• While it simmers, cook the rice separately according to the package instructions and put in a bowl.
• If necessary, skim any fat from the surface with a large soup.  Place the fat in a small bowl.
• To serve, add cooked rice to each bowl then ladle the soup over top.  Stir to combine.  If you choose to add all the cooked rice to the big pot of soup, the rice will absorb some of the liquid, which will result in a thicker soup.  If you plan on having leftovers, and you added the all the rice to the soup, you will have to thin the soup with water, beef broth, or tomato sauce before eating it.  You will also have to adjust the seasonings, because the soup has been diluted.
• Garnish with a sprinkle of freshly grated Parmesan cheese, fresh parsley, and a few grinds of fresh black pepper.  Serve with a side salad and a slice of fresh bread.

Crockpot Instructions

• Brown the meat in a large skillet, or in a crockpot designed for browning meat in it.  Drain the meat.
• Add the cooked meat to the crockpot with all the other ingredients, except the oil, rice, and garnishes. Add an extra ½ cup of broth and put the lid on.
• Cook on high heat for 3 to 4 hours, or on low for 6 to 7 hours. Just before serving, add cooked rice to each bowl and sprinkle freshly grated Parmesan cheese and parsley.

Make as a Freezer Meal

• Brown and drain the ground beef. Cut up the bell peppers, chop up the onion, and mince up the garlic.
• Place the cooked meat, peppers, onion, garlic and dry spices in a zip-top freezer bag. Label the bag and write the date on it. It will keep for 2 months in the freezer.
• When ready to use, thaw in the fridge overnight. Place the thawed ingredients in the crockpot. Add beef broth, diced tomatoes, tomato sauce, Worcestershire sauce, and cubed Parmesan rind. Cover and follow the crockpot instructions from above.