Preheat your oven to 375°F and lightly grease a 9x13 inch baking dish. While the oven heats, prepare all your ingredients: dice the bell peppers into 1/2-inch pieces, dice the onion, and mince the garlic cloves. Measure out the beef stock, diced tomatoes, rice, Worcestershire sauce, and all seasonings so everything is ready when you need it. This prep work ensures the cooking process moves smoothly without interruption.

In a large skillet over medium-high heat, brown the ground beef, breaking it into small pieces as it cooks. I prefer using lean ground beef because it renders less grease, which keeps the final dish from becoming oily. Once the beef is fully cooked and no longer pink, drain any excess fat from the pan, leaving just enough to cook with the vegetables.

Add the diced bell peppers and onion to the browned beef and cook for 3-4 minutes until they begin to soften and release their flavors. Stir in the minced garlic and cook for another minute until fragrant, then add the Worcestershire sauce and all seasonings (grill seasoning, salt, pepper, smoked paprika, and oregano). Let this mixture cook for 1-2 minutes to allow the spices to bloom and develop deeper flavors. I like to take a moment here to taste and adjust seasonings if needed—this is when you can make real adjustments before everything comes together.

Stir the beef stock, diced tomatoes, and rice into the skillet with the beef and vegetables until everything is evenly combined. Add 1 cup of the freshly shredded cheese (reserving 0.75 cup for topping) and mix well—the cheese will help bind everything together. Pour the entire mixture into your prepared baking dish and spread it evenly. I always use freshly shredded cheese rather than pre-shredded because it melts much more smoothly and creates a better texture throughout the casserole.

Cover the baking dish tightly with foil and bake at 375°F for 45 minutes. The foil traps steam, which allows the rice to cook through and the vegetables to become tender. At the 45-minute mark, the liquid should be mostly absorbed and the rice should be cooked.

Remove the foil from the casserole and sprinkle the reserved 0.75 cup of cheese (I use Cabot Sharp Cheddar for the best crust) evenly over the top. Place the dish under the broiler for 3-5 minutes, watching carefully to prevent burning, until the cheese is melted and lightly browned. This step creates a delicious, crispy cheese top that adds texture and richness to each bite.

Remove the casserole from the oven and let it rest for 10 minutes before serving. This resting period allows the casserole to set slightly, making it easier to portion and serve, and helps the flavors meld together for a more cohesive dish.