Heat a large skillet over medium-high heat. Once it’s hot, add the beef, onion, and garlic. Cook for 4-5 minutes, stirring often, until the beef is crumbled and nicely browned. Drain any excess grease, then return the skillet to the stove.

Mix in the broth, rice, bell peppers, tomatoes, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper. Turn up the heat to bring everything to a rapid simmer, stir thoroughly, then lower the heat to medium-low. Cover and cook for 18-20 minutes until the liquid is absorbed and the rice is tender.

Stir the mixture gently, then sprinkle shredded mozzarella on top. Either return the skillet to the heat and cover it again, or place it under the broiler for 1-2 minutes to melt and brown the cheese as you like. Garnish with parsley or other herbs if desired, and serve.