Stuffed Pepper Casserole

I know it has been a while since I have posted any new ideas or recipes, so I apologize. We have been so busy lately and the holiday season is not even in full swing! 
I tried a new recipe a couple of nights ago and really loved it, the whole family did too! One of the best childhood recipes that I can remember, is my mother making stuffed peppers. It was one of her favorite recipes and she made it for most family get-togethers and other holidays.
When I got out on my own, I made it a few times, but found cutting and cleaning the peppers tedious. Also, I started to develop a food allergy to peppers. I could have them in small quantities, but eating a whole pepper would cause my allergy to trigger. So, I gave up eating my beloved stuffed peppers. 
That was until I came across this recipe - Stuffed Pepper Casserole! It was so good, so I hope you try it!

Stuffed Pepper Casserole
Yield: 7 – 1 Cup Servings

Ingredients

• 1 lb pound extra-lean ground beef
• 2 small green peppers, coarsely chopped
• 1 tsp onion powder
• salt to taste, optional
• 3 garlic cloves, minced
• 2 C long grain brown rice, cooked
• 1 24oz jar of low-sodium spaghetti sauce (If you are using a plain spaghetti sauce, you will want to add in 1/4 tsp Italian seasoning, 2 tsp season salt, 2 tsp onion powder, and 1 1/2 tsp garlic powder to give more flavor.)
• 1 1/2 C reduced-fat mozzarella cheese blend, divided

Directions

1. Preheat oven to 350.
2. Cook meat in frying pan until almost completely browned. Drain and rinse. Place beef back in pan and add peppers, onion powder, salt, and garlic cloves. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender.
3. In a 2 1/2 qt casserole, stir together the rice, spaghetti sauce (and added spices if using), and 3/4 C cheese.
4. Add in the beef mixture and stir until combined. Sprinkle with remaining cheese.
5. Bake for 25 minutes or until heated through and cheese begins to brown. Let sit for 5-10 minutes before serving.