Stuffed Bell Peppers

For the meat mixture:
Heat a pot over medium heat and brown the ground beef. Drain browned ground meat on a paper-towel-lined plate. Leave about 2 tablespoons of grease in the pot.

Add onion to the pot and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Return meat to the pot and season well with salt and pepper.

Add tomato sauce, Worcestershire, red pepper flakes, and Italian seasoning to the pot. Stir well. Cover. Cook over low for 20 minutes.

Add rice and 1 teaspoon of salt to a pot with the boiling water. Stir, cover and cook on low for 20 minutes.
When rice is done, stir it into the meat mixture.

For the peppers:
Preheat oven to 450ºF.

Wash and cut the tops off the peppers. Scoop out the seeds and membranes. Place peppers upright in a baking dish and bake for 20 minutes or until softened. Remove from oven. Reduce oven temperature to 350ºF.

Fill each pepper with the meat mixture. Top each pepper with 1 teaspoon of Italian breadcrumbs. Top each pepper with Mozzarella cheese.

Bake at 350ºF for 15 minutes or until cheese is melted.