Heat a large skillet over medium-high heat. Add the ground beef, diced onion, and minced garlic and cook for 4-5 minutes, stirring often until the meat is browned and the onions are translucent. Drain any excess grease, then return the skillet to medium heat.

Stir in the beef or chicken broth, white rice, diced green and red bell peppers, canned diced tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and black pepper. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 18-20 minutes until the rice is tender.

Once the rice is cooked, gently stir to combine. Sprinkle the shredded mozzarella over the top, then cover to let cheese melt for 2-3 minutes. Optional: broil for 1-2 minutes for a bubbly finish.

Remove from heat and let rest for a few minutes. Garnish with fresh parsley and serve hot with a side salad or bread.