Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Add the diced onion and minced garlic. Sauté for about 3-4 minutes, until the onion is translucent.
Stir in the diced green and red bell peppers. Cook for another 3-5 minutes until softened.
Add the diced tomatoes (with juice), rice, beef broth, tomato paste, Italian seasoning, salt, and black pepper. Mix well.
Bring to a gentle boil, then reduce heat to low, cover, and let simmer for about 20 minutes until rice is tender.
Once rice is cooked, sprinkle cheese over the top, cover, and let sit until cheese is melted and bubbly.
Remove from heat and sprinkle with fresh parsley. Serve warm and enjoy!
