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Place a large pan or Dutch oven over medium-high heat.
Once hot, add the ground beef, cook breaking with a wooden spoon until no longer pink.
Add minced garlic and chopped bell peppers and cook for about 5-7 minutes.
Drain most of the fat then add in the remaining ingredients except the macaroni. Bring mixture to a boil then reduce heat to low and simmer covered for 15 minutes.
Add in the raw macaroni, mix well then cover and simmer an additional 20 minutes, stirring occasionally before serving.
If needed add more broth, ¼ cup at a time.
Stir in shredded cheese until fully melted.
Garnish with parsley and serve.