Di's Stuffed Green Peppers

Recipe View Finely chop the reserved green bell pepper tops. Measure out 1/4 cup and set aside.

Recipe View Bring a large pot of salted water to a boil. Gently place the whole green bell peppers in the boiling water and parboil until slightly tender, about 5 minutes. Drain well and lightly season the inside of each bell pepper with salt. Set aside.

Recipe View Heat a large skillet over medium-high heat. Add the ground beef, onion, reserved 1/4 cup chopped green bell pepper, and minced garlic to the hot skillet. Cook, breaking up the beef with a spoon, until the ground beef is browned and crumbly, approximately 5 to 7 minutes. Drain off any excess grease.

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Recipe View In the same skillet, stir in the diced tomatoes (with their liquid), rice, water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper. Bring the mixture to a boil, then reduce heat to low, cover the skillet tightly with a lid, and simmer gently until the rice is tender and the liquid is absorbed, about 15 to 18 minutes.

Recipe View Remove from heat and stir in 3/4 of the mozzarella cheese and 3/4 of the tomato sauce until well combined. Carefully stuff each bell pepper with the ground beef-rice mixture, packing it in firmly. Top each stuffed pepper with the remaining mozzarella cheese and a dollop of the remaining tomato sauce.

Recipe View Arrange the stuffed peppers snugly in a baking dish. Cover the dish tightly with aluminum foil.

Recipe View Bake in the preheated oven until the peppers are cooked through and the cheese is melted and bubbly, about 30 to 35 minutes. Let cool slightly before serving.