In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of ground beef, breaking it apart and cooking for about 5-7 minutes until browned.

Add 2 large diced bell peppers, 1 medium chopped onion, and 3 minced garlic cloves. Cook for an additional 5-7 minutes until the peppers are tender and the onions are translucent.

Sprinkle in 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Stir well and cook for 2-3 more minutes.

Pour in 1 can of diced tomatoes (with liquid) and 1 can of tomato sauce, mixing thoroughly. Bring the mixture to a simmer for about 5 minutes.

Lower the heat and let the mixture simmer uncovered for about 10 minutes, stirring occasionally to prevent sticking.

Add 2 cups of cooked rice, stirring well to distribute it evenly. Cook for another 5 minutes over low heat.

Remove from heat and top with 1 cup of shredded mozzarella cheese. Cover and let sit for 2-3 minutes until the cheese is melted.

Garnish with freshly chopped parsley before serving and enjoy your comforting dish.