1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch casserole dish.

2. In a large skillet or Dutch oven, brown the ground meat over medium-high heat. Drain off any excess grease.

3. Add the chopped bell peppers and diced onion to the skillet. Cook for 5-7 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.

4. Stir in the uncooked rice, undrained diced tomatoes, and beef broth. Season with salt and pepper.

5. Bring the mixture to a simmer.

6. Pour the entire mixture into the prepared casserole dish and spread evenly.

7. Cover the dish with foil and bake for 30 minutes.

8. Remove the foil, sprinkle the shredded cheese on top (if using), and bake for another 10-15 minutes, or until the rice is tender, the liquid is absorbed, and the cheese is bubbly and golden brown.

9. Let cool for a few minutes before serving. Enjoy!