Instructions:
Preheat your oven to 375°F.
In a large skillet over medium-high heat, brown the ground beef until no longer pink, breaking it up into small pieces as it cooks. Drain off any excess fat.
Add the garlic, green pepper, onion, and oregano to the skillet with the beef. Cook for 5-7 minutes, until the vegetables have softened.
Add the diced tomatoes (undrained), beef broth, balsamic vinegar, and tomato sauce to the skillet. Stir everything together and bring the mixture to a boil.
Stir in the uncooked rice and diced red pepper. Reduce the heat to low and cover the skillet. Simmer for 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally.
Season the mixture with salt and pepper to taste.
Pour the mixture into a 9×13 inch baking dish. Top with shredded cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for a few minutes before serving. Enjoy!
