Peppers stuffed with meat and rice

Ingredients:

• 450 g of ground beef
• 6 medium green bell peppers, tops and seeds removed
• 2 tablespoons of vegetable oil
• 1 large onion, finely chopped
• 2 large cloves garlic, finely chopped
• 1 can (800 g) of canned chopped baked tomatoes
• 2 cups of boiled rice
• 1 cup fresh parsley leaves, coarsely chopped
• 1.5 tbsp. grated mozzarella
• 0.5 cups plain breadcrumbs
• 2 large eggs, lightly beaten
• 4 tsp Worcestershire sauce

Preparation:

1. Preheat oven to 175°C.
2. Fill a large saucepan with about 2 inches of water, set a steamer basket on top, and bring to a rolling boil. Place the peppers in the steamer basket, cover, and cook, turning as needed, until they become more pliable and flexible, about 25 minutes. Remove the peppers with a slotted spoon and place them upside down on paper towels to drain.
3. In a large skillet over medium heat, heat the vegetable oil, onion, and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 8 minutes. Increase the heat to medium-high. Add the ground beef, garlic, 2 teaspoons of salt, and some freshly ground black pepper. Cook, stirring and breaking up any lumps, until the ground beef is browned and almost cooked through, about 5 minutes.
4. Add baked tomatoesBring to a boil, then remove from heat. Let cool in the pan for at least 10 minutes. Transfer to a large bowl, add rice, parsley, 1 cup mozzarella, breadcrumbs, eggs, and Worcestershire sauce, and stir to combine.
5. Place the peppers in a 22 x 32 cm baking dish. If they fall over, trim a little from the bottom (without cutting all the way through the pepper) to create a flat surface.
6. Fill the peppers generously with the meat mixture. Sprinkle with the remaining 1/2 cup of shredded mozzarella. Add just enough water to cover the bottom of the pan. Cover loosely with foil and bake until the peppers are tender and the filling is heated through, about 30 minutes. Remove the foil and continue baking for another 10 minutes.