1. Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add ground beef and break apart with a wooden spoon. Season with ½ teaspoon salt and ¼ teaspoon pepper. Cook until deeply browned with no pink remaining, about 8 minutes. Transfer to a plate lined with paper towels.

2. In the same skillet, add remaining olive oil. Sauté diced onions for 3 minutes until softened. Add minced garlic and cook for 30 seconds, stirring constantly. Remove from heat.

3. Transfer onion-garlic mixture to a 6-quart slow cooker. Add diced bell peppers and spread evenly across the bottom.

4. Layer the browned ground beef over the peppers. Pour in crushed tomatoes, diced tomatoes with juice, tomato sauce, and beef broth.

5. Add tomato paste, Italian seasoning, paprika, remaining salt, pepper, and red pepper flakes. Stir gently to combine all ingredients.

6. Add uncooked rice and push it down into the liquid to ensure it’s fully submerged. Do not stir after adding rice.

7. Cover with the lid and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until rice is tender and peppers are soft but hold their shape.

8. After cooking, remove lid and taste. Adjust seasonings if needed. Let rest for 10 minutes with the slow cooker turned off.

9. Ladle into bowls and top with shredded Parmesan cheese, fresh parsley, and a dollop of sour cream if desired. Serve with crusty bread.