In a large skillet over medium heat, brown ground beef with onion and green peppers. Drain and return to skillet.
Add spaghetti sauce, water, rice, steak seasoning, garlic powder, and black pepper to the ground beef mixture. Stir to combine.
Bring mixture to a simmer over medium heat. Cover and continue simmering on medium-low heat for about 25 minutes, or until rice is tender. If liquid gets too low, add an additional ½ cup water.
When rice is tender, stir in cup shredded mozzarella.
Sprinkle the remaining cup mozzarella on top. Cover and continue cooking until cheese is melted and bubbly.
This recipe is gluten free.
To make this recipe dairy free, simply omit the cheese or use a dairy-alternative cheese such as Daiya.
Do not stir while rice is cooking. Stirring releases starches and makes the dish sticky.
Cover while rice is cooking, or it will take way too long to cook and the liquid will evaporate too quickly.
To make this dish low carb, use about 2-3 cups riced cauliflower. Omit the water, and simmer for about 20 minutes.
If your liquid is evaporating too fast, turn down the heat a little and add an additional 1/2 cup water.
Storage: Store leftovers covered in the refrigerator for up to 3 days. Reheat in a microwave-safe dish.
Freezer Instructions: After cooking rice, transfer to a freezer container. Top with remaining cheese. Cover and freeze for up to 3-6 months. Thaw in the refrigerator overnight. Bake dish at 350°F for 20-30 minutes until cheese on top is melted and dish is heated through.