In a skillet over medium-low heat, melt the butter and cook the onion, bell pepper and garlic for 5 minutes or until tender. Remove from the heat. Stir in the tomatoes and parsley, and set aside. In a large bowl, combine the remaining ingredients. Stir in the cooked vegetables.
Pour into an ungreased 9-inch pie plate. Bake, uncovered, for 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting.
Notes
If you are preparing this recipe as gluten-free, use GF breadcrumbs in place of regular breadcrumbs and be sure to use a brand of Worcestershire sauce that is known to be GF.
WW Points were calculated using reduced fat shredded mozzarella cheese.