In a frying pan or skillet, brown the ground beef over medium heat.
Once browned, use a colander or strainer to drain the fat from the beef and set it aside.
Start cooking your rice according to the package instructions.
While the ground beef and rice are cooking, use a knife and cutting board to dice the bell peppers and onion and mince the garlic.
In the same pot, sauté the bell peppers and onion until soft.
Add the diced tomatoes, garlic, salt, pepper, Italian seasoning, and Worcestershire sauce, and cook for another minute or two.
Add the ground beef and rice back to the pan along with the tomato sauce and half of the cheese. Stir to combine.
In a 9×13 baking dish, add the ground beef mixture and top with the rest of the cheese.
Bake for 15-20 minutes until the cheese is melted and bubbly.
This Stuffed Pepper Bake makes 6 servings at a heaping 3/4 cup each. Each serving comes out to 407 calories, 6 WW Green SmartPoints®, 6 WW Blue SmartPoints®, and 4 WW Purple SmartPoints® if you use brown rice.