6 large rod or green bell peppers, rinsed
1 pound lean ground beef
1 medium onion, finely chopped
1 0r 2 cloves garlic, minced
1/2 cup long-grain white rice
1 1/4 cups chicken or beef broth
3/4 cup diced tomato (fresh or canned)
1 teaspoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/2 teaspoon salt
pepper to taste
1/3 cup grated Parmesan, plus a little extra to garnish
1 large egg, lightly beaten
3 cups of your favorite tomato sauce
Slice the top 1/4 inch off each pepper. Finely chop the flesh on the stem end: set it aside. Remove the seeds and white pith from inside the peppers. (If the peppers won't stand up straight, take a small slice off the bottom with a paring knife to make a flat surface.)
Put a steamer bucket (Or a colander) inside a large pot and add an inch or so of water. Place the peppers in the basket. Bring the water to a boil and tightly cover the pot. Steam the peppers for 8 minutes. Remove the peppers with tongs and set them on a wire rack to cool.
Combine the reserved chopped pepper, ground beef, onion, and garlic in a large skillet. Brown the meat over medium heat for 5 to 6 minutes, breaking it up with a wooden spoon.
Drain any visible fat from the pan, then return it to the heat. Add the rice, broth, tomato, paprika, Worcestershire sauce, basil, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer it, tightly covered, for 18-20 minutes, or until the liquid is absorbed. Remove the pan from the heat and let it stand for 15-20 minutes. Stir in the egg and the 1/3 cup of Parmesan.
Heat the oven to 375º. Lightly oil a large baking dish or casserole and pour in 2 1/2 cups of tomato sauce. Using a large spoon, scoop about 3/4 cup of filling into each pepper. Set the stuffed peppers in the prepared pan, so they are evenly space and surrounded by sauce. Spread a spoonful of remaining sauce over the top of each, to keep the filling moist, and cover the pan with aluminum foil.
Bake about 25-30 minutes. Top with the reserved cheese and serve.