Brown the ground-beef with the garlic and onion in skillet over moderate heat until ground-beef is fully cooked, crumbled & no-longer pink.
Drain and discard any-fat. Set the skillet back to the heat & add in the bell-peppers, diced-tomatoes, rice, beef-broth, tomato-paste, Italian-seasoning, pepper and salt. Stir to blend and bring mixture to a boil.
Reduce heat to simmer, cover & let cook for approximately 18minutes, till rice is cooked.
Fluff the rice with a fork & top with the shredded-cheese. Cover again and let cheese melt over low-heat. Garnish with fresh-parsley and serve!