Heat a large pot over medium heat. Add the ground beef and crumble it as it browns until no pink remains, about 6–8 minutes.

Drain excess fat if there’s a lot left, leaving a tablespoon to coat the pan.

Add the chopped onion and minced garlic. Cook until the onion is translucent and fragrant, about 3–4 minutes.

Stir in the chopped bell peppers and cook for 3–5 minutes to soften slightly.

Pour in the diced tomatoes (with juices) and the beef broth. Add the Italian seasoning, salt, and pepper.

Stir in the uncooked rice. Bring the pot to a boil over medium-high heat.

Reduce heat to low, cover, and simmer gently for 30–40 minutes, or until the rice is tender and the soup has thickened slightly. Stir occasionally.

Taste and adjust seasoning with more salt and pepper if needed. Serve hot.