Preheat oven to 350º
In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic and sauté till softened.
Add ground beef to the skillet and cook until browned. Drain excess fat, if there is any.
Stir in chopped bell peppers, diced tomatoes, tomato sauce, salt, pepper and Italian seasoning; mix well and simmer for 5″.
Meanwhile, oil a 9″x 13″ glass pan, then layer the cooked rice evenly on the bottom.
Transfer HALF the beef/tomato/pepper mixture to the same pan and spread out over the rice.
Top with a layer of shredded sharp cheddar cheese.
Cover cheese with remaining beef/tomato/pepper mixture then top with
more of the shredded cheddar cheese.
(May sprinkle with a bit of water if rice was very dry.)
Cover with aluminum foil and bake till piping hot;
remove foil and top with shredded mozzarella; bake or broil till mozzarella is melted and bubbly.
May broil as desired.
May pass cayenne pepper for those who enjoy sprinkling on a bit of heat
