Preheat your oven to 350F degrees. Lightly spray a 9x13-inch casserole dish with nonstick cooking spray to prevent sticking.

In a large skillet with high sides, heat over medium-high. Add the ground beef, diced green peppers, and onion. Cook and crumble the beef until it turns brown and the vegetables soften, about 8-10 minutes.

Turn off the heat and drain excess grease from the meat. Return the meat to the skillet and stir in minced garlic, salt, pepper, Italian seasoning, tomato paste, diced tomatoes, beef broth, and uncooked rice. Ensure even mixing so all ingredients are incorporated well.

Transfer the mixture into your prepared baking dish. Cover it tightly with aluminum foil and bake for about an hour, stirring halfway through to help the rice cook evenly.

Once cooked, uncover the casserole and generously sprinkle the shredded cheese on top. Return to the oven, baking uncovered for an additional 5-7 minutes until the cheese melts and becomes bubbly. Serve hot and enjoy!