In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef or turkey and cook until browned, breaking it up into crumbles.
Add the chopped onion and minced garlic to the pot. Cook until the onion becomes translucent and the garlic is fragrant, about 2-3 minutes.
Stir in the diced bell peppers and cook for another 3-4 minutes until they start to soften.
Add the diced tomatoes (with their juice), tomato sauce, beef or vegetable broth, cooked rice, dried basil, dried oregano, paprika, salt, and pepper to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and simmer for about 20-25 minutes to allow the flavors to meld together.
Taste the soup and adjust the seasonings if needed.
Ladle the Stuffed Pepper Soup into bowls. If desired, sprinkle shredded cheese and chopped fresh parsley on top for garnish.
Serve the soup hot and enjoy a flavorful and filling meal in a bowl!
