Unstuffed Pepper Bake

1 lb. Ground beef or turkey
1/3 cup Onion, chopped
1 1/2 c. Bell peppers, diced (any color)
2  Cloves garlic, minced
1/2 t. Salt
1/4 t. Black pepper
14.5 oz can Diced tomatoes, drained
1 1/2 c. White or brown rice
1 t. Worcestershire sauce
1 t. Italian seasoning
8 oz Cheddar cheese
15 oz. can Tomato sauce

Preheat oven to 375.

In a large sauce pan over medium-high heat, saute ground meat and onions, peppers and garlic for 10 minutes, or until meat 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 and stir in 1 cup cheese.

Spread mixture evenly into a 13 x 9 baking dish and top with tomato sauce and remaining cheese.

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

***For a freezer meal: I left out the cheese and added additional water for the rice.  It may even be better to cook the rice separately and top the rice w/ the sauce and cheese after everything has cooked in the crock pot.***