Stuffed Peppers Casserole

1 pound ground beef
1 small onion, chopped
3 medium bell peppers, cut into strips
3/4 cup instant rice
1 teaspoon season salt
1/8 teaspoon garlic salt
1 1/2 cup water
1 teaspoon beef bouillon granules
15 ounce petite cut diced tomatoes
1/2 cup shredded mozzarella cheese

Brown meat and onion in skillet; drain. Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through.

Spray a 9 x 13-inch baking dish with cooking spray and line with peppers. Pour meat mixture over peppers. Cover with foil and bake at 350 degrees F for 45 minutes.

Uncover and bake an additional 15 minutes.