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 until it begins to brown, breaking it apart as it cooks. Add the chopped onions and bell peppers, and continue cooking for 5-10 minutes until they start to soften.
2. Add the minced garlic to the beef mixture and cook for an additional minute or two, just until fragrant.
3. Stir in the beef broth, diced tomatoes, uncooked rice, Worcestershire sauce, Italian seasoning, salt, and black pepper. Bring the mixture to a boil.
4. Once boiling, cover the skillet and reduce the heat to a simmer. Cook for approximately 20 minutes, stirring halfway through the cooking time.
5. When the rice is tender, mix in half of the shredded mozzarella and cheddar cheese, stirring until melted and well combined.
6. Sprinkle the remaining cheese over the top of the casserole. Cover the skillet and let the cheese melt. For a quicker method, place the skillet under the broiler (if oven-safe) to melt the cheese faster.