Preheat oven to 425°F (220°C).

Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, bell peppers, and jalapeño (if using). Cook for 10 minutes, stirring often, until softened.

Add garlic and cook 1 minute until fragrant.

Add ground beef and cook 5–6 minutes, breaking it apart, until browned and cooked through. Drain excess grease if needed.

Stir in fire roasted tomatoes, Worcestershire sauce, paprika, oregano, basil, salt, pepper, and cooked rice. Mix well and remove from heat.

Stir in half of the shredded cheese until melted and combined.

Transfer mixture to a casserole dish (or keep in oven-safe skillet).

Top with remaining cheese.

Bake for 15–20 minutes, until cheese is melted and bubbly.

Cool slightly, garnish with parsley and red pepper flakes, and serve.