In a large pot or Dutch oven, heat a drizzle of olive oil over medium-high heat. Add 1 pound of lean ground beef along with 1 diced onion. Brown the meat for about 5-7 minutes, breaking it apart with a spatula until fully cooked, with no pink remaining. Drain any excess grease.

Once the meat is browned, stir in 3-4 minced garlic cloves and 3 diced bell peppers, mixing well. Cook for an additional 4-5 minutes until the peppers soften and the garlic becomes fragrant.

Sprinkle in 1 teaspoon of Italian seasoning, ½ teaspoon of sea salt, and ¼ teaspoon of black pepper. Pour in 2 cups of beef broth, 1 can of diced tomatoes, and 1 can of tomato sauce, bringing the mixture to a vibrant boil.

Once boiling, add 1 cup of uncooked rice into the pot and stir everything together. Reduce the heat to medium-low, covering the pot. Allow it to simmer for approximately 15 minutes.

Remove the pot from heat and fold in 1.5 cups of shredded cheddar cheese until it melts into the casserole.

For a crispy cheese layer, sprinkle the remaining ½ cup of cheese on top of the casserole. Cover for a minute until melted or transfer to a casserole dish and bake at 350°F for about 10-15 minutes.