In a large pot or Dutch oven over medium heat, cook the ground beef, onions, diced bell peppers, Slap Ya Mama seasoning, black pepper, and red pepper flakes until the meat is no longer pink.
Add minced garlic and let it cook for an additional two minutes until it becomes fragrant.
Drain any excess fat from the pot and return the mixture to the heat.
Toss in diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice. Stir everything together until well combined.
Bring the soup to a delightful boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes, or until the rice is tender.
Once the rice is perfectly cooked, ladle the soup into individual bowls and generously sprinkle shredded cheese on top.
Serve hot, and indulge in this tantalizing Stuffed Bell Pepper Soup!