Brown the ground beef in a large pot over medium-high heat, stirring and breaking it up until no longer pink, about 6-8 minutes. Drain the fat so the soup stays hearty but not greasy (visual cue: beef is browned and crumbly).

Sauté the onion and both diced bell peppers in the same pot over medium heat for 4-5 minutes, stirring occasionally. Cook until the vegetables soften slightly (visual cue: peppers turn bright and glossy).

Add the minced garlic and tomato paste and cook for 2 minutes, stirring constantly so they darken slightly. Keep it hot but not burnt (visual cue: mixture smells fragrant and looks thicker).

Add the crushed tomatoes, diced tomatoes, beef broth, Italian seasoning, garlic powder, and smoked paprika to the pot. Bring everything to a boil over high heat (visual cue: vigorous bubbling across the surface).

Stir in the uncooked long grain white rice. Reduce heat to maintain a gentle simmer, cover, and simmer for 18-20 minutes until the rice is cooked and tender (visual cue: rice grains are soft and the broth thickens slightly).

Season the soup with salt and pepper to taste. Stir well until evenly distributed (visual cue: flavor is balanced and no plain tomato taste remains).

Ladle the soup into bowls and top each serving with shredded cheddar and fresh parsley. Serve hot so the cheese begins to melt (visual cue: cheddar softens on the surface).