Stuffed Pepper Soup

I have made stuffed peppers before.  But this is next level soup stuff here!!

Ingredients  

• 1 ½ pounds lean ground beef
• 8 ounces Italian sausage or ground pork sausage
• 1 yellow onion diced
• 2 cloves garlic minced
• 6 cups reduced sodium beef broth
• 28 ounces canned diced tomatoes with juices, 1 can
• 15 ounces crushed tomatoes 1 can
• 2 green bell peppers chopped
• 1 red bell pepper chopped
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Italian Seasoning
• 1 teaspoon black pepper
• 2 cups cooked rice white or brown
• 2 tablespoons chopped fresh parsley

Instructions 

• In a large pot or Dutch oven, cook the meat with onion and garlic over medium-high heat until no pink remains. Drain fat.

• Stir in the broth, bell peppers, crushed and diced tomatoes, Worcestershire sauce, Italian seasoning, and pepper.

• Bring to a boil, reduce the heat to medium-low, and let simmer uncovered for 25 to 30 minutes or until peppers are tender and the soup has slightly thickened.

• Stir in the rice* and parsley and simmer an additional 5 minutes or until heated through. Taste and season with salt and additional pepper if desired.