Begin by drizzling olive oil into a large sauté pan over medium-high heat. Allow it to warm for about 1 minute until it's shimmering but not smoking.

Add ground beef to the hot pan, breaking it apart with a spatula. Cook for approximately 10 minutes until browned and fully cooked.

Stir in diced onion and minced garlic. Sauté for about 3 minutes until the onion is translucent and fragrant.

Add diced bell peppers into the pan, stirring to combine. Cook for an additional 3-4 minutes.

Pour in beef broth, tomato sauce, and dry white rice. Add dried basil, oregano, and black pepper. Stir everything together.

Bring the mixture to a boil over high heat, then reduce to low, cover, and let it simmer for 20-25 minutes.

Once the rice is cooked, remove the lid and top with shredded mozzarella cheese. Cover and turn the heat to low for 2-3 minutes.

Remove from heat, and serve warm directly from the pan.