Line a bowl with paper towel. Set aside.
Brown the ground chuck and sausage in a large dutch oven set over medium heat. Transfer the meat to the prepared bowl and remove all except 2 tablespoons of rendered fat from the pot. Discard the removed fat.
1 pound ground chuck, 1 pound bulk hot pork sausage
Cut each pepper two ways. Cut one half of each pepper into bite-size pieces (about ½-inch x 1-inch pieces) and dice the other half. Place the pepper chunks into a small bowl and set aside.
1 red bell pepper, 1 yellow bell pepper, 1 green bell pepper
Place the diced peppers and onion in the pot and cook, stirring often, until vegetables are softened and onion is translucent, about 4 minutes. Add the garlic and stir for 30 more seconds.
1 yellow onion, 3 cloves garlic
Add browned meat, chicken stock, tomatoes, Worcestershire sauce, bouillon, thyme, oregano, crushed red pepper, and brown rice to the pot and stir.
6 cups low-sodium chicken broth, 29 ounces petite diced tomatoes, 2 teaspoons Worcestershire sauce, 2 beef bouillon cubes, 2 teaspoons fresh thyme leaves, ½ teaspoon dried oregano, ¼ teaspoon crushed red pepper flakes, 1 cup dry quick-cooking brown rice
Bring to a boil, then reduce the heat and simmer until the rice is cooked and the soup has thickened.
Season with salt and black pepper.
Kosher salt and freshly ground black pepper
While the soup reduces, cook the reserved bell pepper chunks with olive oil in a medium skillet set over medium heat. Cook just until the peppers have softened and have a little color. Add the bell pepper chunks to the soup and stir. Continue simmering 10 minutes.
2 tablespoons olive oil
To serve, garnish with chopped fresh cilantro or parsley, shredded cheese, and homemade bread crumbs.
Chopped fresh cilantro