In a large pot, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon, about 6-8 minutes. Drain excess fat if necessary.

Add chopped onion and garlic to the pot with the ground beef. Cook until softened, about 3-4 minutes. Stir in the diced bell peppers and cook for another 4-5 minutes until slightly tender.

Pour in the diced tomatoes, tomato sauce, and beef broth. Stir in Worcestershire sauce, smoked paprika, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.

Reduce heat to low and cover. Let the soup simmer for 20-25 minutes, stirring occasionally, until the peppers are tender and the flavors meld together.

Stir in the cooked rice and let the soup simmer for another 5 minutes to warm through. Taste and adjust seasoning if needed.

Ladle the soup into bowls and garnish with fresh parsley if desired.