Ingredients :

• Ground beef — Use beef with at least 15% fat. Too lean and you end up with dry meat that sticks to the bottom. Fat provides flavor — and it will coat the rice during cooking.
• Bell peppers — Two peppers, and the choice is yours. Red and yellow are milder, slightly sweet after cooking. Green adds a little bitterness that contrasts well with the cheese. Avoid wrinkled ones — they’ve already lost much of their moisture.
• Long grain rice — No risotto rice, no basmati. Classic long grain holds up well without getting mushy. It gradually absorbs liquids, giving it time to soak up everything in the pan.
• Worcestershire sauce — One tablespoon, no more. It adds an umami depth, slightly fermented, that you can’t quite identify but would definitely miss if it were gone.