1. In a large pot or Dutch oven over medium heat, cook the ground beef, onions, bell peppers, Cajun seasoning, black pepper, and red pepper flakes until the meat is browned and the vegetables are tender.
2. Add minced garlic and cook for an additional two minutes, until fragrant.
3. Drain any excess fat from the pot and return the mixture to the stove.
4. Add diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice to the pot. Stir well to combine.
5. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the rice is tender.
6. Once the rice is cooked, taste the soup and adjust seasoning if needed.
7. Ladle the soup into individual bowls and top each serving with a generous sprinkle of shredded cheese.
8. Serve hot and enjoy this delicious Stuffed Bell Pepper Soup!
Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Servings: 8
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