In a large skillet over medium heat, cook the ground beef until browned and cooked through, about 7-8 minutes, breaking it apart with a spoon.
Drain excess fat from the skillet.
Add diced onions, diced bell peppers, and minced garlic to the skillet with the ground beef. Cook for 3-4 minutes until vegetables are softened.
Stir in the tomato sauce, salt, black pepper, and dried Italian seasoning. Mix well and cook for an additional 2 minutes.
Allow the mixture to cool completely.
Transfer the cooled ground beef mixture into a freezer-safe airtight container or resealable freezer bag. Flatten the bag to remove excess air and seal tightly.
Label the container or bag with the date and contents.
Freeze for up to 3 months.
To cook, thaw the mixture overnight in the refrigerator.
Reheat in a skillet over medium heat until warmed through, about 5-7 minutes, stirring occasionally.
Optional: Sprinkle shredded cheddar cheese on top and cover until melted before serving.