In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 1 pound of ground beef, breaking it up with a spatula. Cook for about 6-8 minutes, until the meat is nicely browned and cooked through. Drain any excess fat.

Add 2 diced bell peppers, 1 medium chopped onion, and 3 minced garlic cloves to the skillet. Sauté the mixture for 5-7 minutes, stirring frequently until the vegetables soften and become fragrant.

Sprinkle 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of Italian seasoning over the sautéed vegetables and beef. Stir well to combine and allow the mixture to cook for an additional 2 minutes.

Pour in a 14.5 oz can of diced tomatoes (undrained) and an 8 oz can of tomato sauce. Stir the ingredients together, then increase the heat slightly until the mixture begins to bubble, then lower it to a gentle simmer for about 10 minutes.

Stir in 2 cups of cooked rice, mixing until the rice is fully incorporated into the sauce and other ingredients. Continue cooking for another 5 minutes.

Evenly sprinkle 1 cup of shredded mozzarella cheese over the top of your skillet. Reduce the heat to low, cover the skillet, and allow the cheese to melt for 2-3 minutes.

Remove from heat and garnish with 1/4 cup of chopped fresh parsley if desired. Serve warm.