Heat the oil in a deep 12-inch skillet over MEDIUM heat. Add the ground beef, onion and garlic and cook, breaking up the beef with a spoon, until cooked through and crumbled. Drain the excess grease from the skillet and return it to the heat. Stir the tomato paste into the beef until well combined. Add the bell peppers, diced tomatoes, rice, beef broth, Worcestershire, 2 tablespoons fresh parsley, Italian seasoning, smoked paprika, salt and pepper. Stir to combine and bring the mixture to a boil.

Reduce the heat to a simmer, cover and let cook until the rice is tender, 15 to 18 minutes.

Stir the mixture to fluff the rice. Top with the cheese, cover and continue to cook over LOW until the cheese melts. Garnish with remaining parsley and serve.