1. Sauté the Base: Heat the oil in a large pot or Dutch oven and cook the diced onion until softened. Add the ground beef and brown it, breaking it up as it cooks.

2. Infuse the Aromatics: Drain any excess fat, then incorporate the minced garlic and the dried herbs (oregano and basil), stirring constantly for sixty seconds.

3. Build the Broth: Pour in the canned tomato sauce, diced tomatoes, beef broth, and water. Stir in the Worcestershire sauce, salt, and black pepper. Bring the mixture to a full boil.

4. Introduce the Peppers and Rice: Add the diced bell peppers and the uncooked rice to the boiling liquid. Stir well to ensure the rice is fully submerged and dispersed.

5. Simmer and Develop: Reduce the heat immediately to low, cover the pot with a tight-fitting lid, and allow the soup to simmer gently for forty-five minutes.

6. Rest and Garnish: After simmering, turn off the heat and let the soup rest, covered, for ten minutes. Stir gently, taste for final seasoning adjustments, and serve immediately, topping each bowl with fresh parsley.