Preheat the oven to 350°F (175°C).

In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.

Add the chopped onion, bell peppers, and garlic to the skillet. Sauté until the vegetables are tender, about 5 minutes.

Stir in the uncooked rice, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Bring to a simmer.

Transfer the mixture to a greased casserole dish.

Cover with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil, sprinkle the shredded cheese on top, and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

Let it cool for a few minutes before serving.