Heat the olive oil in a large pot over medium heat.

Add the ground beef and cook, breaking it apart, until browned and no longer pink.

Stir in the diced onion and minced garlic; cook until the onion becomes translucent and fragrant.

Add the diced bell peppers and sauté for a few minutes until they start to soften.

Pour in the diced tomatoes with their juices and the beef broth, stirring to combine.

Season with salt, black pepper, and Italian seasoning according to your taste.

Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15–20 minutes so the flavors meld.

Stir in the cauliflower rice and continue to simmer for another 5–10 minutes until the rice is tender.

Taste and adjust seasonings as needed, then ladle into bowls.

Garnish with fresh parsley before serving if desired.