1. Heat oven to 400°F. Cut tops off bell peppers; remove seeds and membranes. Place peppers upright in 8-inch square baking dish, cutting thin slice off bottoms of peppers to stabilize, if necessary.

2. Combine tomatoes, tomato sauce and 1 tablespoon parsley in large bowl. Remove and reserve 1 cup tomato mixture. Combine ground beef, onion, rice, remaining 2 tablespoons parsley, Worcestershire sauce, garlic, salt and black pepper with remaining tomato mixture in bowl, mixing lightly but thoroughly.

3. Spoon beef mixture evenly into peppers. Top with reserved tomato mixture. Cover baking dish with aluminum foil.

4. Bake at 400°F for 30 minutes. Uncover baking dish; continue baking 35 to 40 minutes to medium (160°F) doneness, until beef is not pink in center and juices show no pink color. Garnish with parsley, if desired.

Cooking Tip: Due to the natural nitrate content of certain ingredients such as onions, celery and bell peppers, ground beef may remain pink even when a 160°F internal temperature has been reached. Always verify the internal temperature with a meat thermometer or instant-read thermometer to be certain it reaches 160°F. 

Nutrition
Nutrients per serving using 80 percent lean ground beef: 328 calories; 15g fat (5g saturated fat, 6g monounsaturated fat); 77mg cholesterol; 824mg sodium; 25g carbohydrate; 5.1g fiber; 25g protein; 5.7mg niacin; 0.7mg vitamin B6; 2.1mcg vitamin B12; 4mg iron; 19mcg selenium; 5.8mg zinc. 

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. 

Stock up on Charcoal - Quality charcoal briquets light quickly and have a long burn life. Store charcoal in a cool, dry area. For instant lighting charcoal, keep the bag tightly closed to prevent lighter fluid from evaporating. 

Use Proper Tools - Tongs and a spatula help to turn food without piercing it to lose any juices. A vegetable grilling basket holds smaller foods. Other useful utensils include a wire brush for cleaning, long handled tongs and flame retardant mitts to protect hands. 

Get Ready to Grill - Arrange briquets in a pyramid at the bottom of the grill. Add approximately two ounces of lighter fluid and carefully light with a match. 

Charcoal should be ready in about 20 minutes, with 70 percent covered with ash and displaying a slight red glow. To estimate the temperature, hold your hand, palm side down, about 6 inches above the coals. 
two seconds — it’s hot, about 375 degrees F or more 
three seconds — it’s medium hot, about 350 to 375 degrees F 
four seconds — it’s medium, about 300 to 350 degrees F 
five seconds — it’s low, about 200 to 300 degrees F 
When coals are ready for cooking, spread in a single layer or bank them. Set the grilling grid in place and put on the food. 

Food Safety - Blakeslee said food safety should be a priority while grilling. If food is handled or cooked improperly, health risks can dampen the experience. She outlined the following suggestions: 
Keep meat cold until ready to grill. Do not leave it out at room temperature. 
Pre-cooked meats can still be grilled to add authentic flavor and shorten grilling time. 
If starting with frozen products, thaw in the refrigerator or microwave. Grill immediately after thawing in the microwave. 
Do not use the same platter or utensils to handle raw and cooked products. 
Use a meat thermometer to check internal temperatures. Ground meat should be 160 degrees F, poultry at 180 degrees F, poultry breasts at 170 degrees F, pork at 160 degrees F, and steaks at 145 degrees F. 
Once taken from the grill, keep the meat hot until serving in a warming tray or slow cooker. 
Place leftovers in the refrigerator. Discard anything left out more than two hours.