Step 1

Over medium heat, add oil to a dutch oven (or a large deep-sided skillet). Cook beef and sausage until no longer pink.TIP - Dutch ovens tend to hold heat more than others, if the pan is too hot, lower the heat to medium-low for the next step.

Step 2

Add the onion, garlic, and Italian seasoning to the pot and cook for a few minutes.

Step 3

Pour in the tomatoes, beef broth, and bell pepper. Bring to a boil then add in rice. Stir to incorporate then lower the heat to a simmer. Cover with the lid and allow it to cook for 40 minutes, stirring halfway through. Cook until the rice is tender.

Step 4

Once the rice is fully cooked, remove from heat and stir well. Evenly layer the two cheeses on top. Cover to fully melt the cheese. If desired, you can place your pan uncovered in the oven on broil to brown up the cheese.

Step 5

Serve warm with fresh chopped parsley.