In a skillet, brown the ground beef together with the onion and garlic over medium heat. Ensure that the beef is thoroughly cooked, crumbled, and has no pink coloration. Drain off any excess fat and set aside.

Return the skillet to the stove and introduce the diced bell peppers, diced tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt, and pepper. Stir the mixture carefully until it is thoroughly combined.

Once the mixture begins to boil, lower the heat to a simmer. Cover the skillet and allow the contents to cook for approximately 18 minutes, or until the rice is fully cooked.

After the rice is cooked, use a fork to gently fluff it. Evenly distribute the shredded cheese across the top of the mixture.

Reduce the heat to low and cover the skillet again, allowing the cheese to melt.

Once the cheese is melted, remove the skillet from heat. Before serving, garnish the dish with finely chopped fresh parsley.