Unstuffed Bell Peppers

Mince the garlic and finely dice the yellow onion and bell peppers into uniform pieces.

Add the olive oil and ground beef to a deep skillet. Cook the beef over medium heat, breaking it into crumbles, until fully browned and no pink remains.

Add the diced onion, bell peppers, minced garlic, dried basil, dried oregano, and black pepper to the skillet. Sauté and stir until the onions are soft and translucent.

Add the diced tomatoes with their juices, uncooked long grain white rice, and beef broth to the skillet. Stir gently to combine all ingredients.

Cover the skillet with a lid and increase heat to medium-high. Allow the broth to come to a full boil. Once boiling, reduce heat to low and simmer for 15 minutes, keeping the lid on.

Meanwhile, in a small bowl, combine the tomato sauce and Worcestershire sauce.

After the rice has simmered, remove the lid and fluff the rice with a fork, gently folding the ingredients together, being careful of peppers and tomatoes that may have risen to the top.

Pour the prepared tomato sauce over the rice mixture, sprinkle shredded mozzarella on top, and replace the lid. Let the residual heat melt the cheese, then garnish with chopped parsley before serving.