Di's Stuffed Green Peppers Recipe

Chop reserved green bell pepper tops and measure out 1/4 cup.

Bring a pot of water to a boil; cook whole green bell peppers until slightly tender about 5 minutes. Drain and season inside of bell peppers with a little salt.

Heat a large skillet over medium-high heat. Cook and stir beef onion garlic and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly 5 to 7 minutes; drain and discard grease.

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

Stir canned tomatoes and liquid rice 1/2 cup water Worcestershire sauce 1 teaspoon salt hot sauce and black pepper into ground beef mixture; bring to a boil. Reduce heat cover skillet with a lid and simmer until rice is tender 15 to 18 minutes.

Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil.

Bake in the preheated oven until cooked through and cheese is melted 30 to 35 minutes.