Mince the onion and microwave it for 30 seconds at 600W. Cool it down. Cut the bell peppers in half lengthwise and remove seeds and stems.

Mix the sauce ingredients (ketchup and Worcestershire sauce) in a bowl.

In a separate bowl, mix breadcrumbs and milk to moisten. Add ground meat, onion, and remaining seasonings. Mix until sticky.

Lightly dust the inside of the bell peppers with flour and fill each with 1/6 of the meat mixture. Repeat to make 6 stuffed peppers.

Heat salad oil in a pan over medium heat. Place stuffed peppers meat-side down and cook until browned. Flip, cover, and cook on low heat for 6–7 minutes until the meat is fully cooked.