Add ground beef, onion and green pepper to a Dutch oven over medium high heat. Cook, stirring often to break up the beef, for about 7 minutes or until beef is browned. Drain excess fat.
Add in pasta sauce, kidney beans, spices and stir to combine. Then stir in beef broth and rigatoni. Bring to a boil. Cover and reduce heat to medium.
Simmer, covered, stirring occasionally, for about 15 minutes.
Remove lid and simmer an additional 5 minutes or until rigatoni is cooked.
Remove from heat. Stir in shredded cheese. Season with salt and pepper.
Serve hot and top each bowl with a dollop of sour cream and green onions, if desired.