Preheat your oven to 350°F (175°C). This ensures that your casserole cooks evenly.

In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.

Add the chopped onion, minced garlic, and diced bell pepper to the skillet. Sauté for another 5 minutes until the vegetables are softened.

Stir in the diced tomatoes (with their juice), beef broth, uncooked rice, salt, black pepper, paprika, and oregano. Mix well to combine all ingredients.

Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and let it cook for about 10 minutes, allowing the rice to absorb some of the liquid.

Transfer the beef and rice mixture into a greased casserole dish, spreading it out evenly.

Sprinkle the shredded cheddar cheese evenly over the top of the casserole.

If using, sprinkle the bread crumbs over the cheese for added texture.

Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. This helps to steam the rice and melt the cheese.

After 25 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

Once done, remove from the oven and let it sit for 5-10 minutes before serving. This allows the casserole to set and makes it easier to serve.