In a Dutch oven or heavy stock pot on medium heat , add the vegetable oil, bring it to 350° or to shimmering and add the ground beef. Break up and cook until browned, 6 mins.
Add the green pepper and onion and cook to soften about 4 to 5 minutes, covered.
Add the beef broth, spices and stewed tomatoes, stir in and bring to a boil, 2 mins.
Stir in the pasta and bring to a simmer for 20 minutes until the pasta is softened.
Serve hot with grated cheddar and chopped scallions