Preheat your oven to 375°F (190°C).

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent.

Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned and no longer pink. Drain any excess fat.

Stir in the chopped bell peppers and cook until slightly tender, about 3-4 minutes.

Add the uncooked rice to the skillet and stir to combine.

Pour in the tomato sauce, diced tomatoes, beef broth, oregano, basil, salt, and black pepper. Mix thoroughly.

Bring the mixture to a simmer, then cover and let cook for 15 minutes, or until the rice is tender and has absorbed most of the liquid.

Transfer the beef and rice mixture to a greased 9x13 inch baking dish.

Top the mixture with shredded mozzarella and Parmesan cheese evenly.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.

Remove from the oven and let cool for a few minutes before serving.

Garnish with freshly chopped parsley before serving.