Stuffed peppers are a classic for good reason. They are delectable comfort foods. But they can take some time to make. Peppers take a long time to bake due to the preparation of the filling, followed by the actual packing and baking.

1 pound beef ground
2 chopped bell peppers
1 onion, coarsely chopped 3 garlic cloves, minced
1 tbsp Worcestershire Sauce
1 can (15 oz) low-sodium beef broth
1 can (15 oz) chopped tomatoes
1 cup long-grain white rice, uncooked
1 teaspoon of Italian seasoning
1 teaspoon sea salt
1/2 teaspoon ground black pepper
3/4 cup shredded Mozzarella cheese
3/4 cup shredded cheddar cheese
Cook the ground beef in a large skillet, breaking it up. When it’s mostly done, add the onions and bell peppers and simmer for 5-10 minutes or until they soften.
Cook for a minute or two, just until the garlic begins to smell, in the beef mixture.
Bring the remaining ingredients, except the cheese, to a boil in a saucepan.
Reduce the heat to a low simmer and cook for 20 minutes, stirring halfway through.
When the rice is ready, add approximately half the cheese and toss until melted and combined with the beef and rice.
Sprinkle the remaining cheese on top, then replace the lid and let the cheese melt. If you’re in a hurry, you may broil the pan (if it’s oven-safe) to soften it faster.
Remove from the heat and serve right away.