Preheat the oven to 350°F (175°C). Heat olive oil in a large oven-safe skillet over medium-high heat.

Add lean ground beef and cook for about 5-7 minutes until browned. Drain excess grease if necessary.

Add diced yellow onion, red bell pepper, and green bell pepper to the skillet. Sauté for 5-7 minutes until softened.

Stir in minced garlic and cook for an additional minute. Add Italian or Cajun seasoning, Worcestershire sauce, salt, and black pepper.

Pour in canned diced tomatoes, uncooked rice, and beef broth. Stir to combine and bring to a gentle boil.

Reduce heat to low and cover. Simmer for 20 minutes until rice is tender and liquid is absorbed.

Transfer to a greased baking dish if necessary. Sprinkle shredded cheese on top.

Bake for 25 minutes until the cheese is golden and bubbly.

Let the casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired.