- Cook the Beef & Soften Vegetables:
In a large skillet over medium-high heat, brown the ground beef, breaking it into crumbles as it cooks. Once it’s mostly cooked through, stir in the chopped bell peppers and onion. Cook for 5–10 minutes until the vegetables begin to soften. - Add Garlic:
Stir in the minced garlic and cook for another 1–2 minutes, just until fragrant. - Simmer the Casserole Base:
Add the Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper. Mix everything together and bring it to a boil. Cover, reduce the heat, and simmer for about 20 minutes, stirring once halfway through, until the rice is tender and the liquid has been absorbed. - Incorporate Cheese:
Stir in half of the shredded mozzarella and cheddar cheeses, mixing until melted and combined. Sprinkle the remaining cheese over the top. Cover the skillet again to allow the cheese to melt. If using an oven-safe pan, you can place it under the broiler for a few minutes to get the cheese bubbly and golden. - Serve Warm:
Remove from heat and serve immediately while hot and cheesy.
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