Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 large red bell peppers, chopped into 1-inch pieces
  • 1 large green bell pepper, chopped into 1-inch pieces
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • salt to taste
  • black pepper to taste
  • 2 cups cooked rice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat a 6-quart Dutch oven or large pot over medium-high heat. Add the lean ground beef and cook, breaking it apart with a spoon, until browned and no pink remains. Drain any excess fat.
  2. Lower the heat to medium. Stir in the diced onion and cook for 3-4 minutes until translucent. Add the minced garlic and sauté for 60 seconds until fragrant and golden.
  3. Pour in the beef broth, diced tomatoes, tomato sauce, and Worcestershire sauce. Stir in the Italian seasoning and smoked paprika. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  4. Add the chopped red and green bell peppers. Simmer for an additional 5-7 minutes until the peppers are tender but still hold their shape.
  5. Stir in the cooked rice and fresh parsley just before serving to maintain texture.