1 pound lean ground beef
4 bell peppers, any color
2 tablespoons butter
1 small yellow onion, minced
1 cup diced mushrooms
1 tablespoon Worcestershire sauce
14 oz can crushed tomatoes
Salt and pepper
1 ¼ cup shredded mozzarella
Preheat your oven to 350°. Cut the top of the peppers and remove the seeds and ribs. Arrange bell peppers in a microwave-safe baking dish with 1/4 cup water in the bottom.
Microwave the peppers for 4 – 5 minutes until slightly softened. Drain and set aside.
Heat 1 tablespoon butter in a large skillet over medium heat. Cook and brown the beef. Remove; set aside.
In the same skillet, melt the remaining tablespoon butter. Add onion and mushrooms and brown for one minute before stirring, then brown for another minute before stirring again.
Add the beef back into the pan with crushed tomato and Worcestershire sauce. Cook for one minute and adjust seasoning with salt and pepper. Stir in ¾ cup of the shredded cheese and mix well until cheese is melted.
Scoop the mixture into the bell peppers and top with more cheese. Bake for 15 – 20 minutes or until bubbling and cheese is completely melted.