In a large skillet, heat the oil over medium heat.

Add the beef and, using a spatula, press the beef into an even, flat layer in the pan. Let cook untouched until browned underneath, 4-5 minutes.

Stir in the onion, bell pepper, garlic, salt, and black pepper, breaking the meat up. Continue cooking, stirring occasionally, until the meat is cooked through and the vegetables are tender, 5 to 6 minutes.

Stir in the tomatoes with their juice, stock, rice, tomato paste, and Worcestershire.

Bring to a boil over high heat. Reduce to a simmer, cover, and cook until the liquid is absorbed and the rice is tender, 20 to 25 minutes.

Remove from the heat and stir.

Sprinkle on the cheese. Cover and let stand until the cheese melts, about 2 minutes.

Sprinkle with the parsley, if using, and serve.