Stuffed Pepper Soup

1. Brown the Beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef, crumbling it with a spoon until browned. Drain off any excess grease and transfer the beef to a plate lined with a paper towel. 
2. Sauté Vegetables: Drizzle olive oil in the hot pot and add the chopped onion and bell peppers. Cook for 2 to 3 minutes until the onion is translucent and the peppers have softened. Stir in the minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes, sautéing briefly to release the flavors. 
3. Combine Ingredients and Simmer: Add the browned ground beef back into the pot, along with the diced tomatoes, tomato sauce, and beef broth. Bring the soup to a boil, then reduce the heat, cover, and let it simmer for about 20 minutes. 
4. Add Cauliflower Rice: Stir in the cauliflower rice and let it simmer for an additional 5 to 7 minutes, or until the cauliflower has softened. 
5. Serve and Garnish: Ladle the soup into bowls, garnish with fresh parsley, and season with additional salt and pepper, if desired.

Enjoy your Stuffed Pepper Soup!