In a skillet over medium heat, add a splash of oil and sauté the chopped onion, green bell pepper, and minced garlic until softened, about 3-5 minutes.

Add the ground beef to the skillet and cook until browned. Make sure to crumble the beef as it cooks to ensure even texture. Drain any excess fat before transferring to the slow cooker.

In your crock pot, combine the sautéed vegetables, browned beef, tomato sauce, diced tomatoes, elbow macaroni, beef broth, Italian seasoning, salt, and pepper. Stir well to combine.

Set your slow cooker on low and cook for 4-5 hours, or on high for 2-3 hours, until the macaroni is tender and the flavors are well combined.

Before serving, give it a good stir and serve hot with your favorite toppings like cheese or fresh herbs.