Unstuffed Pepper Bake

1 lb ground beef

1/3 cup frozen chopped onions

1 1/2 cups Tri-color peppers (one green, one yellow, one red) diced (approx 1 1/2 peppers)

2 garlic cloves, minced (or 1/2 tsp garlic powder)

1/2 tsp salt

1/4 tsp ground black pepper

1 (14.5 oz) can petite diced tomatoes, drained

1 1/2  cups instant white or brown rice

1 tsp Worcestershire Sauce

1 tsp Italian Seasoning

1 (8 oz) pkg. finely shredded sharp cheddar cheese, divided

1 (15 oz) can tomato sauce

Preheat oven to 375

Saute ground beef, onions, peppers and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper. 

Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat; stir in 1 cup of cheese. 

Spread mixture evenly into a 13x9 inch baking dish and top with tomato sauce and remaining cheese.

Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly.  Let stand 5 minutes before serving. 

Store any leftovers in the refrigerator. Serves 4-6