1. Prepare the veggies – peel the onions and garlic and dice/chop finely. Wash and dry the bell peppers, remove the seeds and cut into bite-size pieces. Set aside. Prepare your rice so you can start cooking when needed.

2. Heat up a large Dutch oven with some olive oil. Add the ground meat and fry for a few minutes until nicely browned. Take out and set aside in a bowl.

3. Add some more oil, if required, then add the onion and sauté until soft and glossy. Next, add the garlic and bell pepper pieces and let everything cook until the bell peppers are softer – about 3-4 minutes.

4. Add the bell pepper paste, cayenne pepper, dried oregano, ground cumin, and chili flakes (optional) and mix until well combined. Let everything roast/cook for a moment, then deglaze with the white wine. Let the wine cook down until almost completely gone. Next, add the veggie broth, the chunky tomatoes, and Worcestershire sauce. Add the meat back to the pot, reduce the heat slightly and let everything cook for 8-10 minutes. Season with salt and pepper to your liking.

5. While the meat and veggies are cooking, cook the rice according to the package instructions. Serve the meat and veggies along with cooked rice and some chopped parsley sprinkled on top (optional).