Preheat your oven to 350°F (175°C). Gather your ingredients and equipment.

In a large skillet, heat olive oil over medium-high heat. Add the lean ground beef and cook until fully browned, about 6-8 minutes.

Add the diced yellow onion and bell peppers into the skillet. Sauté for 5-7 minutes until softened. Stir in minced garlic and cook for an additional minute.

Sprinkle in the Italian seasoning, Worcestershire sauce, salt, and ground black pepper. Stir well and let simmer for a minute.

Pour in the canned diced tomatoes, uncooked long grain white rice, and beef broth. Stir together and bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.

Check that the rice is tender and transfer mixture to a greased baking dish if necessary. Top with shredded cheese.

Place the baking dish in the preheated oven and bake for 25 minutes until cheese is bubbly and golden.

Let the casserole rest for about 5 minutes. Sprinkle with freshly chopped parsley before serving.