In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes.

To the same skillet, add 2 diced bell peppers, 1 chopped onion, and 3 minced garlic cloves. Sauté the vegetables until they become tender and fragrant, around 5-7 minutes.

Sprinkle in 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of Italian seasoning, stirring well to evenly combine the flavors.

Pour in 1 can of undrained diced tomatoes and 1 can of tomato sauce. Mix everything thoroughly to coat the beef and veggies evenly.

Reduce the heat to low, letting the mixture simmer for about 10 minutes to allow the flavors to meld.

Stir in 2 cups of cooked rice, mixing it well with the beef and vegetables. Cook for an additional 5 minutes.

Sprinkle 1 cup of shredded mozzarella cheese evenly over the skillet. Cover and cook for about 2-3 minutes until the cheese melts.

Remove the skillet from heat. Optionally, sprinkle ¼ cup of chopped fresh parsley over the top and serve warm.