Prepare the soup by heating the oil in a large Dutch oven over medium high heat.
Add the onion, ground beef, and mild Italian sausage to the hot skillet along with the basil, oregano, and crushed red pepper flakes.
Cook while stirring often and making sure to break up the meat into crumbles, until just cooked through.
Add the diced bell pepper and cook, stirring occasionally for 3 minutes.
Add the minced garlic and cook, string constantly, for 1 minute.
Add the diced tomatoes, tomato sauce, and beef broth. Bring to a simmer and cook for 30-45 minutes, stirring occasionally, until the bell peppers are tender. Taste and season with sea salt and freshly cracked black pepper, to taste, before serving.
Prepare the rice per package directions, while the soup is simmering. Set aside for serving.
To serve, spoon desired amount of rice into a soup bowl then ladle the stuffed pepper soup on top. Top with parsley. Serve immediately. Enjoy.