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1
Preheat the oven to 350 degrees F. Add about 2 inches of water to a large pot fitted with a steamer insert, and bring to a high simmer.
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2
Arrange the peppers in the steamer, cover the pot and cook, rotating the peppers as needed, until they are very tender and pliable, about 25 minutes.
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3
Remove the peppers with a slotted spoon, and drain upside-down on paper towels.
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4
Put the oil, onions and a pinch of salt in a large skillet over medium heat, and cook, stirring occasionally, until the onions are soft and translucent, about 8 minutes.
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5
Raise the heat to medium-high.
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6
Add the beef, garlic, 2 teaspoons salt and a few grinds of pepper, and cook, stirring and breaking the beef up, until browned and mostly cooked through, about 5 minutes.
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7
Add the tomatoes, bring to a simmer, then remove from the heat.
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8
Let cool in the skillet for at least 10 minutes.
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9
Transfer to a large bowl, add the rice, parsley, 1 cup of the mozzarella, breadcrumbs, eggs and Worcestershire and mix to combine.
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10
Stand the peppers up in a 9-by-13 inch baking dish.
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11
If they fall over, cut away a little of the bottoms (without cutting through the pepper) to make a flat surface.
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12
Generously fill and pack the peppers with the meat-rice mixture.
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13
Top with the remaining 1/2 cup mozzarella.
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14
Add just enough water to the pan to cover the bottom to help steam the peppers.
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15
Loosely cover with foil, and bake until the peppers are tender and the filling is heated through, about 30 minutes.
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16
Remove the foil, and continue to bake for 10 minutes more.
