In a large pot or deep skillet, heat a drizzle of oil over medium-high heat. Add 1 pound of lean ground beef along with 1 diced onion, browning the mixture for about 5–7 minutes until the beef is fully cooked and no longer pink. Drain any excess grease.

Stir in 3-4 minced garlic cloves and 3 diced bell peppers, cooking for an additional 5 minutes.

Sprinkle in 1 teaspoon of Italian seasoning, 1/2 teaspoon of sea salt, and 1/4 teaspoon of freshly ground black pepper. Stir everything together, allowing the spices to coat the beef and vegetables thoroughly.

Pour in a can of 8 oz tomato sauce, a 14.5 oz can of undrained diced tomatoes, and 2 cups of beef broth. Add 1 tablespoon of soy sauce or Worcestershire sauce to enhance the umami. Stir well and bring the mixture to a boil.

Once boiling, stir in 1 cup of uncooked rice, ensuring it is well mixed with the tomato and beef mixture. Reduce the heat to medium-low, cover the pot, and let it simmer for about 15 minutes.

After 15 minutes, remove the pot from heat and mix in 1.5 cups of shredded cheddar cheese until it melts beautifully into the mixture.

For an extra cheesy and golden top, transfer the casserole to a preheated oven at 375°F (190°C). Top with the remaining 1/2 cup of shredded cheese and bake for about 5 minutes, or until the cheese is bubbling and lightly browned.