• Prepare and cook brown rice according to package directions.
• While rice is cooking:

  In a large skillet over medium heat, cook ground beef and diced onion 5-7 minutes until browned/no pink left and onions are soft, stirring to break ground beef into small pieces. (Measure spices during this time to decrease prep time)

  Drain excess grease.
• Add pinto beans, diced tomatoes, tomato sauce, worcestershire sauce, vinegar, and all spices (brown sugar, garlic & onion powder, salt & pepper). Turn to low heat and simmer for 10 minutes, stirring occasionally, and prepare the bell peppers.
• Prepare bell peppers by slicing in half once down the middle lengthwise and removing seeds and stem to make a boat shape.

  To decrease cooking time in the oven, steam in the microwave by placing upright lengthwise in a microwave safe container, adding ½ cup of water to the bottom, covering and cooking for 4 minutes. The peppers should be semi-soft (not crunchy but not mushy).

Assemble the stuffed peppers:

• Preheat the oven to 350 F.
• Place peppers open side up in a 9x13 baking dish. Layer the bottom of the peppers with 2 Tb shredded mozzarella cheese (about 1 cup between 8 peppers).
• Scoop ¼ cup rice into the bottom of each pepper, then ½ cup ground beef mixture into each pepper. Last, layer the remaining cheese evenly over the peppers, adding more as desired.
• Bake at 350 F. for 15-20 minutes until cheese is melted, filling is heated through and peppers are soft. Optional: sprinkle chopped green onion on tops of peppers to serve.