• Heat the oil in a deep 12-inch skillet over medium-high heat. When the oil is hot, Add the onion. Cook the onion, stirring occasionally, until it starts to soften.
• Add the ground beef and cook, breaking up the meat, until cooked through. Drain any excess grease.
• Lower the heat to medium and add the salt, pepper, garlic powder, Italian seasoning, and paprika. Stir well.
• Add the Worcestershire sauce, diced tomatoes, and tomato paste. Stir well to incorporate the tomato paste.
• Stir in the rice.
• Add the chopped bell peppers and mix in.
• Pour in the beef broth and stir. Raise heat to medium-high and bring the mixture to a simmer, then turn the heat to low and cover the skillet. Cook for about 16-20 minutes, or until the rice is tender. Stir once halfway through, quickly replacing the lid.

Finish

• Turn off the heat, fluff the rice with a fork, and stir in the parsley and half of the cheeses. Then sprinkle the remaining cheese on top and replace the lid so the cheese melts.
• Serve with some crusty bread, or a nice fruit salad.