Stuffed Bell Peppers

Preparation

1. Preheat your oven to 400°F\200°C.
2. Cut the tops off the Bell peppers and use a spoon scoop out the seeds and stems from each pepper.
3. Place each Bell pepper into an ovenproof dish and bake them for 15 minutes, then reduce the oven temperature to 350°F\176°C.
4. Add 1 tbsp olive oil to a skillet and saute the onions until they are golden brown, then set aside.
5. Add remaining tbsp olive oil to the same skillet and brown the ground beef until it's fully cooked.
6. Set aside 28gr\1oz of tomato sauce for topping the stuffed peppers.
7. Mix the cooked ground beef, onions, fresh parsley , salt, pepper, finely chopped mushrooms, garlic, Worcestershire sauce, and the rest of tomato sauce.
8. The pre cooked empty peppers may have liquid in the base, if so simply pour it out before you stuff them.
9. Stuff the bell peppers with the tomato and meat mixture and place upright into an ovenproof baking dish.
10. Spoon over 1 tbsp tomato sauce onto the top of each pepper.
11. Make sure you have reduced the oven to 350°F\176°C and then cover the peppers with foil and bake for 35 minutes.
12. Remove the peppers from the oven and top with the cheese, bake for a further 10 minutes or until the cheese is bubbling. Serve hot and add more salt and pepper to taste.