Heat oil in a large pot over medium heat.
Add bell peppers, onion, and garlic and saute until soft, about 5 minutes.
Add beef, and spices, then cook meat until no longer pink, and break it with a wooden spoon, for 5 to 7 minutes.
Pour in broth, and stir in tomatoes and rice.
Bring to a boil, then reduce to a simmer, cover and cook until rice is tender. About 30 minutes.
Sprinkle with cheddar and parsley and serve in uncooked pepper halves or bowls.
Serve stuffed pepper soup with your favorite salad and a slice of garlic toast for a warm fall meal. Enjoy!