Combine breadcrumbs and milk, letting them soak.

Mix ground meat and salt until sticky, then add soaked breadcrumbs, egg, onion, pepper, and spices.

Divide the meat mixture into portions and freeze in flat bags for later use.

Defrost the frozen meat mixture in the refrigerator before use.

Cut bell peppers in half, remove seeds and stems, and lightly dust the inside with cornstarch.

Cut cheese into 8mm thick sticks.

Stuff bell peppers with meat mixture, placing a cheese stick in the center, and cover with more meat mixture.

Heat a pan lined with foil, place stuffed peppers meat-side down, and cook until lightly browned. Cover and steam on low heat for 2–3 minutes, then flip and cook for another 4–5 minutes.

Remove stuffed peppers from the pan, skim excess fat from the remaining juices, and mix with ketchup and Worcestershire sauce to make the sauce.