First, preheat your oven to 375°F (190°C). While that’s heating up, carefully cut the bell peppers in half and remove the seeds. In a large pot of boiling water, gently submerge the halved peppers for about 5 minutes. This will soften them just enough. After they’re tender, drain well and set aside to cool.

In a large skillet over medium heat, add a splash of oil and sauté the diced onion until it’s translucent. This usually takes about 3–4 minutes. Then, add the ground beef and cook until browned, breaking it apart with a wooden spoon. Season with salt, pepper, and garlic powder. Once the beef is cooked through, drain any excess fat.

Add the uncooked rice, Worcestershire sauce, half of the tomato sauce, water, and garlic and herb seasoning mix to the beef mixture. Stir everything until well combined. Allow it to simmer for about 10 minutes. This will give the rice enough time to absorb the flavors.

Now that your filling is ready, take the prepared bell peppers and spoon the beef and rice mixture generously into each half. Press it down gently to pack it in. Once filled, arrange the peppers in a baking dish.

Pour the remaining tomato sauce over the stuffed peppers, ensuring they are well-covered. This not only adds moisture but also enhances the flavor.

Cover the baking dish with aluminum foil and place it in the oven. Bake for 30–35 minutes. The peppers should be tender, and the filling will be cooked through. Remove the foil for the last 10 minutes for a lightly charred topping.

Once they’re out of the oven, let the peppers sit for a couple of minutes before serving. This gives everything a chance to settle in. Garnish with fresh herbs if you wish.