Stuffed Pepper Casserole

Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, cook the ground beef and diced onion over medium heat until the beef is browned and the onion is soft. Drain any excess fat.
Add the diced bell peppers to the skillet and cook for an additional 5 minutes.
Stir in the diced tomatoes, tomato sauce, uncooked rice, beef broth, Italian seasoning, garlic powder, salt, and pepper.
Bring the mixture to a simmer and cook for 5-7 minutes, until the rice begins to soften.
Transfer the mixture to a greased 9×13-inch baking dish.
Cover the dish with aluminum foil and bake for 30 minutes.
Remove the foil, sprinkle the shredded mozzarella cheese on top, and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve hot