Ingredients

• 1 pound ground beef
• 2 bell peppers, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 (15 oz) can low sodium beef broth
• 1 (15 oz) can diced tomatoes
• 1 cup uncooked long grain white rice
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3/4 cup shredded mozzarella cheese
• 3/4 cup shredded cheddar cheese

Instructions

1. In a large skillet, cook the ground beef, breaking it apart as it cooks. When the beef is mostly cooked, add the onions and bell peppers. Continue cooking for 5-10 minutes until the vegetables begin to soften.
2. Add the minced garlic to the beef mixture, cooking for another minute or two until fragrant.
3. Stir in the remaining ingredients, except for the cheese, and bring the mixture to a boil.
4. Cover the skillet, reduce the heat to a simmer, and cook for about 20 minutes, stirring halfway through.
5. Once the rice is tender, stir in half of the shredded cheese until it melts and is well incorporated with the beef and rice mixture.
6. Sprinkle the remaining cheese over the top. Cover the skillet again to let the cheese melt. For quicker melting, you can place the skillet under a broiler if it is oven-safe.
7. Remove from heat and serve immediately.