In a large pot or deep skillet, heat over medium-high heat and add the lean ground beef and diced onion. Cook until the beef is browned and onion is translucent, about 5–7 minutes.

Add the minced garlic and diced bell peppers, stirring into the meat mixture. Cook for another 3–5 minutes until peppers soften.

Stir in Italian seasoning, sea salt, and black pepper, mixing thoroughly to coat meat and vegetables.

Pour in diced tomatoes (undrained), tomato sauce, soy or Worcestershire sauce, and beef broth. Stir together and bring to a gentle boil.

Once boiling, add uncooked rice, stirring to combine. Reduce heat to medium-low and cover. Simmer for about 15 minutes until the rice is cooked.

Remove from heat and gradually add 1½ cups of shredded cheddar cheese, stirring until melted.

For a cheesy topping, sprinkle remaining cheese on top and cover until melted or bake at 350°F for 10–15 minutes.