Stuffed Bell Pepper Casserole

Ingredients

1 tablespoon olive oil
½ yellow onion
1 cup white rice (uncooked)
1 pound ground beef
1 teaspoon freshly minced garlic
2 green bell peppers (diced into ½ inch pieces)
¼ cup tomato paste
1- 14.5 ounce can petite diced tomatoes (drain excess liquid)
2 tablespoons Worcestershire sauce
½ cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions

1. Prepare rice according to package directions. Do not overcook.
2. Preheat oven to 350 degrees.
3. Meanwhile, grease a 9×13 casserole dish with cooking spray.
4. In a large non-stick pan over medium heat, sauté onion in olive oil until translucent.
5. Add ground beef to skillet. Sauté until fully cooked and no red remains.
6. Add bell pepper. Sauté until pepper start to soften (about 3 minutes).
7. Stir in garlic, salt, pepper, tomato paste, diced tomatoes and Worcestershire sauce. Bring to a boil.
8. Remove skillet from heat. Stir in cooked rice.
9. Immediately pour mixture into prepared casserole dish.
10. Top with shredded cheese.
11. Bake uncovered for 25 minutes.
12. Enjoy immediately!