Brown the Meat: Heat a Dutch oven until smoking hot. Brown the ground beef in a single layer, then drain 90% of the fat. Add onions and peppers, sauté 5–10 minutes until translucent. Reduce heat, add garlic, and stir 1–2 minutes until fragrant.
Simmer: Stir in Worcestershire, Italian seasoning, salt, and pepper. Pour in hot beef broth, undrained tomatoes, and rinsed rice. Scrape all browned bits (fond) from the bottom. Bring to a boil, cover, reduce to the lowest simmer, and cook 20 minutes without peeking.
Melt the Cheese: Stir in half of the cheeses until melted, sprinkle the remaining cheese on top. Cover 5 minutes, then rest off heat 10 minutes to finish cooking in steam.
Serve: Scoop into pre-warmed bowls, garnish with fresh parsley, and enjoy immediately.
Serving and Storage Tips
