¼poundground bacon (I had my butcher grind me a blend of ground chuck and bacon)
4 to 6bite sized mozzarella cheese balls (I used a local Wisconsin cheese made by BelGioioso)
1small onionfinely chopped
1can (14 oz.) Italian diced tomatoes
2TablespoonsWorcestershire sauce
Salt and pepperto taste
1 to 1 ½cupscooked rice
1can (8 oz.) tomato or marinara sauce
2-3slicesof fresh mozzarella cheese
Instructions
Heat oven to 350 degrees F. (325 degrees if using a convection oven)
Cut tops off bell peppers and remove the seeds and membrane. Prepare an ice water bath and blanch the peppers in salted, boiling water for 4 minutes. Shock them in the ice water, drain, and cool.
Brown the meat and onion in a skillet over medium high heat. Drain off the oil. Add tomatoes,
Worcestershire, salt and pepper and cooked rice. Reduce heat to medium-low and simmer for 5 minutes.
Place a mozzarella ball into the bottom of each pepper and stand them up in a casserole dish.
Add the meat filling and top each pepper with some tomato sauce and 1/2 slice of cheese.
Bake for about 30 minutes, until the peppers are tender. Top each pepper with some tomato sauce and 1/2 slice of mozzarella cheese and continue baking for 5 minutes or until the cheese is melted.