Wash bell peppers, core, and seed them.

Let the peppers drain.

Sauté bell peppers in a skillet with olive oil over medium heat until all sides are blistered and softened.

Make the tomato sauce by heating olive oil in a saucepan.

Add tomato paste and stir for a few minutes over low heat.

Add the reserved liquid from the diced plum tomatoes.

Add 1/2 teaspoon of sugar and salt to taste.

Stir and simmer the sauce on low heat.

In a large mixing bowl, add the diced plum tomatoes.

Cook the rice according to the package directions.

Add the cooked rice to the mixing bowl.

Sauté ground meat in a skillet until no longer pink.

Pour off any excess liquid from the meat.

Add the sautéed ground meat to the mixing bowl.

Add romano cheese, mozzarella cheese, parsley, basil, and bread cubes to the mixing bowl.

Mix all ingredients until well combined.

If the mixture is dry, add some tomato sauce to moisten.

Fill each bell pepper with the meat mixture.

Place the stuffed peppers in a lasagna pan or a pan large enough to hold them securely.

Pour the tomato sauce over and around the peppers.

Bake at 325 degrees Fahrenheit for about 45 minutes to an hour.

Optionally, freeze the peppers before baking by placing them in containers and covering them with sauce.

Enjoy!