Stove Top Version

1. Heat the olive oil in a 5- or 6-quart Dutch oven or large pot over medium-high. Add the onion and garlic and cook until translucent, 2 minutes. Add the beef and sausage and cook until brown, 4 to 5 minutes.
2. Remove the seeds and rough chop the green peppers and add to the beef and sausage mixture.
3. Add the broth, canned tomatoes (with liquid), tomato sauce, water, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce the heat and simmer until the peppers are very tender, 30 minutes.
5. Divide among bowls and garnish with the parsley before serving.

Slow Cooker Version

1. Heat the olive oil in a large skillet over medium-high. Add the tablespoon olive oil and the ground beef and sausage along with the garlic and onion. Cook until the meat is browned and onion is translucent, 2 minutes.
2. Transfer to the slow cooker and add the broth, canned tomatoes (with liquid), tomato sauce, water, peppers, tomato paste, oregano, basil, salt, and pepper. Stir to combine.
3. Cover and cook on LOW for 6 to 8 hours.
4. Divide among bowls and garnish with the parsley before serving.