In a large skillet with a tight fitting lid, heat the olive oil over medium heat. Once it's hot, add the onions and peppers. Stir and cook until the onions turn translucent, about 3-5 minutes.

Add the beef to the skillet and cook, breaking the beef up, until it is no longer pink. Drain any excess fat if needed. Stir in the garlic, diced tomatoes and rice and increase the heat to med-high.

Stir in the Italian seasoning, brown sugar, salt, pepper and Worcestershire sauce. Then stir in the tomato sauce and broth (or water). Let this come to a boil.

Once at a boil, place the lid on and reduce the heat down to med-low. Let this simmer for 60 or so minutes, stirring every so often so nothing sticks (if using a different rice or quinoa, then adjust to a shorter cooking time), until most of the liquid had absorbed and the rice is tender.

Remove from heat once it's done. Sprinkle the cheese evenly over the top and place the lid back on until the cheese melts, about 2-3 minutes.