Deseed and chop bell peppers into small squares (½" by ½"); set aside.
In a skillet/pan or pressure cooker (saute setting), brown the meat until no longer pink.
Add chopped onions and minced garlic; saute for 1-2 mintues or until fragrant.
Add the seasonings and mix. (If cooking with a skillet/pan, transfer the meat mixture to your slow cooker).
Combine broth, tomatoes and bell peppers; mix.
Cover the cooker with the lid and heat on low for 8 hours.
Remove the lid and stir the soup.
Transfer soup to bowl(s). Add shredded cheese and the desired amount of cooked rice (⅓-½ cup) on top of the soup for recomended presentation.