In a large pot, brown the ground beef over medium heat, breaking it apart as it cooks.

Once the beef is browned, add the diced onion and bell peppers. Sauté until softened, about 5-7 minutes.

Stir in the minced garlic and cook for another minute, letting the flavors mingle.

Pour in the fire-roasted tomatoes, beef broth, and cooked rice. Sprinkle in the Italian seasoning, and season with salt and pepper to taste.

Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes.

Once ready, ladle the soup into bowls and serve hot.