Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Once the oil shimmers, add 1 pound of ground beef and cook for about 10 minutes, breaking it apart with a spatula until it's browned and no longer pink. Drain excess grease to keep the dish healthy, then set the beef aside on a plate.

In the same pan, add the drained beef back and stir in 1 diced onion and 3 minced garlic cloves. Sauté these for about 3 minutes, or until the onion is translucent and fragrant.

Add 2 diced bell peppers along with 1 cup of low sodium beef broth, 1 cup of tomato sauce, and 1 cup of dry white rice to the mix. Stir thoroughly to combine all the ingredients well.

Cover the skillet and bring the mixture to a gentle boil over medium-high heat, which should take about 5 minutes.

Lower the heat to medium and let the skillet cook covered for 20-25 minutes. Stir occasionally to prevent sticking.

Once the rice is cooked and the mixture is thick and hearty, sprinkle 1 cup of shredded mozzarella cheese evenly over the top. Cover the skillet and allow it to sit on low heat for about 5 minutes until the cheese is melted and bubbly.

Gently fluff the mixture with a fork, combining the melted cheese into the filling. Dish up generous portions in bowls, garnishing with fresh herbs if desired.