Unstuffed Bell Pepper Soup

1 Tbsp EVOO 
1/2 cup diced yellow onion
1 green bell pepper, diced
1 red bell pepper, diced
2 garlic cloves, minced
1/2 pound ground beef
1/2 pound mild italian sausage
1.5 Tbsp tomato paste
3/4 tsp salt
1/4 tsp black pepper
1/2 tsp crushed red pepper flakes
15 oz can fire roasted diced tomatoes
15 oz can tomato sauce 
2 cups beef broth
1/2 tsp oregano
1/2 tsp basil
1 cup minute rice

In large pot, heat EVOO over medium high heat.  Add onion, bell peppers, and garlic.  Cook, stirring until tender, about 5 minutes.  Add beef and italian sausage and cook.  Break up meat with spatula and cook until no longer pink, about 5 minutes.  Drain off excess fat.  Add tomato paste, salt, pepper, and red pepper flakes and stir until well combined.  Pour in diced tomatoes, tomato sauce, broth, oregano, basil.  Bring soup to a simmer.  Reduce heat to a light simmer, cover and cook for 15-20 minutes.  Add rice during last 3 minutes of cooking.