Heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks. Cook until browned, then remove any excess grease.

Add the diced yellow onion, red bell pepper, green bell pepper, and minced garlic to the skillet. Sauté until the vegetables are tender and the onion is translucent, about 5-7 minutes.

Stir in the Italian or Cajun seasoning, Worcestershire sauce, salt, and ground black pepper. Mix well to ensure the spices are evenly distributed.

Pour in the canned diced tomatoes (including their juices) and the uncooked long grain white rice. Stir to combine all the ingredients thoroughly.

Add the beef broth to the skillet, bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid.

Preheat your oven to 375°F (190°C). Transfer the mixture to a casserole dish, top with shredded cheese, and bake for 15-20 minutes, or until the cheese is melted and bubbly.

Remove the casserole from the oven, let it cool slightly, and garnish with freshly chopped parsley. Serve hot and enjoy the deliciousness!