In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 pound of ground beef and cook until browned, about 5–7 minutes.

Add 1 diced bell pepper, 1 chopped onion, and 2 cloves of minced garlic to the skillet. Cook for about 5–7 minutes until the bell peppers become tender.

Sprinkle in 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 tablespoon of Italian seasoning. Stir to coat evenly.

Pour in 1 can of diced tomatoes and 1 cup of tomato sauce, stirring to combine. Cook for about 2–3 minutes until heated.

Bring the mixture to a gentle simmer, then reduce the heat to low. Allow it to simmer uncovered for about 10 minutes.

Stir in 2 cups of cooked rice, mixing gently for 5 minutes until heated through.

Sprinkle 1 cup of shredded mozzarella cheese over the top. Cover with a lid and cook on low for 2–3 minutes until the cheese melts.

Remove from heat, garnish with fresh parsley, and serve warm.