Preheat oven & prep dish: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking casserole dish with olive oil or cooking spray and set aside.

Brown the beef: Heat 1 tablespoon olive oil in a large deep cast-iron skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it into bite-sized crumbles with a wooden spoon. Cook for 5 to 6 minutes until browned and no longer pink. Drain excess fat if needed.

Sauté aromatics & bell peppers: Push the browned beef to one side of the skillet. Add the diced yellow onion and chopped bell peppers. Sauté for 4 to 5 minutes until the peppers begin to soften slightly yet retain a crisp tender bite. Stir in the minced garlic, Italian seasoning, smoked paprika, onion powder, salt, and black pepper, cooking for 60 seconds until delightfully fragrant.

Combine sauce, rice & beef: Pour in the fire-roasted diced tomatoes (with juices), tomato sauce, Worcestershire sauce, and the cooked rice. Stir thoroughly until everything is evenly incorporated and heated through. Fold in 1/2 cup of the shredded cheddar cheese into the mixture for interior creaminess.

Layer and top with cheese: Transfer the mixture into the prepared 9x13-inch baking dish (or keep in an oven-safe cast iron skillet). Spread into an even layer with your spatula. Generously scatter the remaining 1 cup cheddar cheese and 1 cup mozzarella cheese evenly across the entire surface.

Bake to golden melted perfection: Bake uncovered at 375°F for 18 to 20 minutes, until the cheese is completely melted and bubbling around the edges. For golden-brown blistered cheese spots, switch the oven to broil on HIGH for 2 to 3 minutes, watching closely.

Rest, garnish and serve: Remove from the oven and let rest for 5 minutes to allow the juices to settle. Garnish with freshly chopped Italian parsley. Scoop generous portions onto warm dinner plates and serve alongside warm garlic bread and a fresh crisp salad.