Step 1

Heat the oil in a large deep skillet over medium high heat.

Step 2

Add the beef to the pan and break up into small pieces with a fork. Cook until browned and no longer pink.

Step 3

Using a slotted spoon, transfer the beef to a bowl and set aside. Drain all but two tablespoons fat from the pan.

Step 4

Add the peppers and onions to the pan cooking until softened, approximately 3-4 minutes.

Step 5

Stir in the garlic, italian seasoning, rice, garlic powder, onion powder and tomato paste. Continue cooking for 3-4 minutes.

Step 6

Return the beef to the pan. Add the tomatoes and beef stock. Season with salt and pepper. Bring to a boil.

Step 7

Cover the casserole and cook for 20 minutes, stirring occasionally, until the rice is tender.

Step 8

Sprinkle the cheese over the casserole and return the lid. Turn off the heat and allow the cheese to melt.

Step 9

Serve immediately.