Cook rice until tender. Add rice to remaining ingredients for filling and mix well. Slice tops off peppers. Remove seeds and cores; wash and drain. Add uncooked meat filling mixture to peppers. Set stuffed peppers in a large sauce pan with the meat filling side up.
In a large bowl, combine tomatoes, garlic, parsley and Worcestershire. Pour over peppers.
Cook over medium heat until filling is hot, then reduce to low heat and simmer, covered, until peppers are tender when pierced with a fork, and meat filling is done.
Submitted by: B Wiley
