Prepare one cup of dry white rice as per the directions on the box. Set aside.
Heat a large dutch oven or large pot over medium-high heat. Add the ground beef and cook until browned and crumbly, about 6-7 minutes.
Drain the grease, but leave about a teaspoon in the bottom of the pot. Discard the rest of the grease.
Add the green pepper and onion and cook on medium heat until the onion has softened, about 5 minutes. Add the minced garlic and saute for 1 minute more.
Add in the broth, brown sugar, can of tomatoes, tomato sauce, and Italian seasoning. Cover and simmer until peppers are tender, about 30 to 45 minutes.
Add the cooked rice to the soup and bring to a light simmer, add salt and pepper to taste, then serve.
Notes
If you prefer more liquid in your soup you can add another cup of beef broth.