Di's Delicious Stuffed Green Peppers

Finely chop the tops of the green bell peppers. Set aside 1/4 cup of the chopped pieces for later use.

Bring a large pot of water to a boil. Add whole green peppers and cook until just tender, about 5 minutes. Drain, season the insides lightly with salt, and set aside to cool.

Heat a large skillet over medium-high heat. Brown the ground beef with onion, reserved chopped green pepper, and garlic, stirring for 5-7 minutes, until the beef is cooked through. Drain excess fat.

Preheat the oven to 350°F (175°C).

Stir in canned tomatoes with their liquid, rice, water, Worcestershire sauce, 1 teaspoon of salt, hot sauce, and black pepper into the beef mixture. Bring to a boil, then reduce heat and simmer covered for 15-18 minutes, until the rice is tender.

Mix in 3/4 of the mozzarella cheese and 3/4 of the tomato sauce into the beef and rice. Stuff the bell peppers with this mixture, then top each with the remaining cheese and sauce. Place the peppers in a baking dish and cover with foil.

Bake in the preheated oven for 30-35 minutes, until the cheese is melted and the peppers are fully cooked.