Boil peppers for 4 minutes.

Place in cold water to stop further cooking.

Turn upside down on paper towels to dry.

In 3 inch deep pan, heat oil and garlic.

Add beef and season with garlic powder.

Add onions, sautee, and drain.

Add stock, rice, Rotel, tomato sauce, Worcestershire, herbs, and black pepper.

Simmer about 15 minutes or until rice is tender.

Add monterey jack cheese and mix until melted.

Place peppers in baking dish high enough and small enough that they won't tip over.

Coat bottom of baking dish with layer of tomato sauce.

Stuff peppers with mixture and top with mozzarella cheese.

Bake for about 20 minutes at 375.