Stuffed Pepper Casserole

In a large skillet, cook the ground beef over medium-high heat, breaking it apart with a spatula. Cook until it is mostly browned.
Add the chopped onions and bell peppers to the skillet with the beef. Cook for 5-10 minutes until the vegetables start to soften.
Stir in the minced garlic and cook for 1-2 minutes until fragrant.
Add the Worcestershire sauce, low sodium beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper to the skillet. Stir well to combine all ingredients.
Bring the mixture to a boil. Once boiling, cover the skillet and reduce the heat to a simmer. Cook for about 20 minutes, stirring halfway through, until the rice is tender and has absorbed the liquid.
Stir in about half of the shredded mozzarella and cheddar cheese until it melts and is fully incorporated with the beef and rice mixture.
Sprinkle the remaining cheese over the top of the casserole. Cover the skillet again and let the cheese melt. For a quicker method, place the pan under the broiler (if it is oven-safe) until the cheese is bubbly and melted.
Remove the skillet from the heat and serve immediately. Enjoy your delicious and comforting Stuffed Pepper Casserole!