• Preheat oven to 350°F.

Blanching Peppers (Optional, See Notes)

• Cut off the tops of the peppers and remove the seeds only.
• Fill a large pot with water and bring to a boil.
• When the water gets to a boil, put in the peppers and let them cook for 3 minutes. They should be bright green (or yellow, or red, whatever color peppers you are using) after a few minutes.
• As the peppers are cooking, fill a large bowl with ice water.
• With a slotted spoon or tongs, transfer the peppers into the ice water immediately. This ‘shocking’ will stop the peppers from cooking any longer.
• After the peppers have cooled completely, drain them from the ice water and pat them down with a paper towel.
• Remove the membranes from the peppers and discard. Then, place the peppers in a baking dish while you prepare the ground beef stuffing mixture.

Stuffing Mixture

• Place the rice and water in a saucepan and bring to a boil. Reduce heat, cover, and cook 10 minutes (rice will be slightly firm).
• In a skillet over medium heat, add oil. When oil is hot, add onions, cook 2-3 minutes or until translucent. Add beef and cook until browned. Add garlic, cook 1 more minute or until fragrant.
• To the skillet, add the cooked rice, ½ can of the tomato sauce, Worcestershire sauce, salt, and pepper.
• Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl and pour over the stuffed peppers.
• Top with mozzarella cheese.
• Bake 1 hour, basting with sauce every 15 minutes until the peppers are tender.