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Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until mostly browned.
Add onions and bell peppers to the skillet. Continue cooking for 5 to 10 minutes until the vegetables start to soften.
Incorporate minced garlic and cook for 1 to 2 minutes until fragrant.
Stir in Worcestershire sauce, Italian seasoning, salt, black pepper, beef broth, diced tomatoes, and uncooked rice. Mix thoroughly.
Increase heat to bring the mixture to a boil. Cover, reduce to a simmer, and cook for 20 minutes, stirring once halfway through, until the rice is tender.
Remove lid and stir in half of the shredded mozzarella and cheddar cheeses until melted into the mixture.
Sprinkle remaining cheese evenly over the top. Cover and allow cheese to melt, or place under the grill for rapid melting if your pan is oven-proof. Remove from heat and serve immediately.