A hearty and flavorful one-pan meal that combines all the classic flavors of stuffed peppers in an easy-to-make casserole format.

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Preheat oven to 375°F (190°C).
In a large oven-safe skillet or pan, heat olive oil over medium heat. Add diced onions and cook until translucent.
Add garlic and cook for 1 more minute.
Add ground beef and cook until browned. Drain excess fat if necessary.
Stir in diced bell peppers and cook for 2-3 minutes.
Add uncooked rice, beef broth, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Stir to combine.
Bring mixture to a simmer, then cover and cook for about 20 minutes, or until rice is tender and liquid is mostly absorbed.
Stir the mixture, then top evenly with shredded cheese.
Transfer the skillet to the oven and bake for 10 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool for 5 minutes before serving.