In a large skillet over medium heat, cook the ground beef, onion, and green peppers until the beef is browned. Drain any excess fat and return the mixture to the skillet.

Stir in the spaghetti sauce, water, rice, steak seasoning, garlic powder, and black pepper until well combined.

Bring the skillet to a simmer, then cover and reduce the heat to medium-low. Let it simmer for about 25 minutes, or until the rice is tender. If the mixture appears dry, add up to 1/2 cup more water as needed.

Once the rice is tender, mix in half of the shredded mozzarella cheese.

Top the mixture with the remaining mozzarella cheese, cover the skillet, and cook until the cheese is melted and bubbly.

Serve the Unstuffed Peppers warm, straight from the skillet.