1 Bring a large pot of water to a boil over high heat. Meanwhile, cut peppers in half, and remove pulp and seeds.Add several generous pinches of salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until brilliant green (or red if red peppers) and their flesh slightly softened, about 3 minutes. Do not let them get too soft.Drain upside down, set aside to cool.
2 Preheat oven to 350 degrees F. Heat the oil and butter in a large skillet over medium heat. Add onions and and cook until getting soft, then add garlic (so it doesn’t burn), and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat.
3 In separate bowl, add tomato soup, diced tomatoes and mix.Scoop about 1 cup of this to pour on top later.Spread a little on the bottom of the baking dish as well.Add meat, rice, tomatoes, cheese, Worcestershire sauce, and seasonings, and season generously with salt and pepper. Mix well.
4 Arrange peppers cut side up in a baking dish, then stuff peppers with filling. Spoon remaining tomato mixture on top of all peppers. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing), until the internal temperature of the stuffed pepper is 150-160°F.
