Cook the Ground Beef: In a large skillet over medium heat, add 1 lb of ground beef. Cook for 5-7 minutes, breaking it up as it browns. Drain any excess fat if necessary.

Add Vegetables and Seasonings: Add the diced green and red bell peppers (2 total), and 1 diced medium onion to the skillet. Sauté with the beef for 3-4 minutes, or until the veggies start to soften. Then, stir in 4 minced cloves of garlic and 1 tsp of oregano. Cook for another 1-2 minutes until fragrant.

Add Liquid and Tomatoes: Pour in 2 cups of beef broth, the 15 oz can of fire-roasted diced tomatoes, and the 8 oz can of tomato sauce. Stir everything together, then add 1 tbsp of balsamic vinegar for an extra depth of flavor.

Stir in Rice and Season: Add 1 cup of rice (your choice of type) to the skillet, stirring it well into the sauce. Season with salt and ground black pepper to taste. Bring the mixture to a simmer over medium-high heat.

Simmer Until Rice is Tender: Reduce heat to low, cover the skillet, and let everything simmer for about 20 minutes, or until the rice is cooked and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Add Cheese: Once the rice is tender, sprinkle 2 cups of shredded Monterey Jack cheese over the top. Cover the skillet again and let it sit for 2-3 minutes, until the cheese is melted and bubbly.

Serve: Give the skillet a good stir to mix the melted cheese throughout, then serve hot. Enjoy this comforting, flavorful unstuffed pepper skillet!