Cook Beef and Vegetables: In a large pot or Dutch oven, add 1 lb. of ground beef, 1 large diced onion, 2 diced green peppers, and 1 diced red pepper. Sauté over medium-high heat until the beef is fully cooked and the vegetables begin to soften, about 6-8 minutes. Drain any excess fat.

Add the Garlic: Stir in 8 cloves of minced garlic, and cook for about 1 minute until fragrant, making sure it doesn’t burn.

Add Tomatoes and Broth: Pour in 29 oz. of crushed tomatoes, 14.5 oz. of undrained fire-roasted diced tomatoes, and 32 oz. of beef broth. Stir to combine all ingredients.

Add Rice, Seasonings, and Sugar: Stir in ¾ cup of uncooked jasmine rice, 1 tablespoon of sugar, and 1½ teaspoons of dried Italian seasoning. Season with salt and black pepper to taste.

Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 25-30 minutes, or until the rice is tender and flavors are well blended.

Adjust Seasoning and Add Cheese: Taste the soup and adjust seasoning if needed. Stir in 1 cup of shredded Monterey Jack or mozzarella cheese until melted and creamy.

Serve and Garnish: Ladle the soup into bowls, and garnish with fresh parsley if desired. Enjoy this comforting stuffed pepper soup!