Stuffed Pepper Soup

Heat the olive oil in a large soup pot over medium-high heat, then season the ground beef with salt and pepper and add it to the pot.
Cook the beef for a few minutes while breaking it apart, then add the diced onion and continue cooking until the meat is fully browned and the onion is soft.
Drain excess grease from the pot and lower the heat to medium.
Stir in the garlic followed by the diced bell peppers and cook until the peppers begin to soften slightly.
Sprinkle in all dried seasonings, then add the diced tomatoes, tomato sauce, Worcestershire sauce, hot sauce, and brown sugar, stirring until fully combined.
Pour in the beef broth and chicken broth, stirring to blend everything evenly.
Bring the soup to a gentle boil, then reduce to a simmer, partially cover, and cook while stirring occasionally.
In a separate saucepan, bring the chicken broth to a boil, add the rice, cover, and reduce to a gentle simmer until the liquid is absorbed.
Turn off the heat and allow the rice to rest, covered, so it finishes steaming and loosens naturally.
Remove the soup from heat and stir in the shredded cheese if using.
Spoon rice into bowls and ladle the soup over the top, serving immediately.