Preheat your Oven to 375°F. Cook the 1 ½ cups long-grain white rice cooked (about ¾ cup dry) according to package directions if you haven't already — you'll need 1½ cups cooked 1 ½ cups long-grain white rice cooked (about ¾ cup dry). Set aside.

Slice the tops off each 6 large bell peppers any mix of red, yellow, orange, or green — tops cut off and reserved, seeds and membranes removed (about ½ inch down). Finely dice the tops and set aside — they'll go into the filling. Remove and discard the seeds and white membranes from inside each 6 large bell peppers any mix of red, yellow, orange, or green — tops cut off and reserved, seeds and membranes removed. Stand the 6 large bell peppers any mix of red, yellow, orange, or green — tops cut off and reserved, seeds and membranes removed upright in a Baking Dish.

Heat 1 tbsp olive oil in a Skillet over medium-high heat. Add the diced yellow and the reserved diced 6 large bell peppers any mix of red, yellow, orange, or green — tops cut off and reserved, seeds and membranes removed tops. Cook, stirring occasionally, until softened, about 4–5 minutes.

Add the minced 3 cloves garlic minced and cook for 30 seconds until fragrant. Add the 1 lb ground beef 80/20 recommended for best flavor, breaking it apart with a Wooden Spoon. Cook until no pink remains, about 6–8 minutes. Carefully drain off any excess fat.

Stir in the 1 can diced tomatoes do not drain (with their juices), half of the 1 can diced tomatoes do not drain (about ¾ cup), 1 tsp Worcestershire sauce, 1 tsp Italian seasoning, 3 cloves garlic minced, ½ tsp onion powder, 1 tsp kosher salt plus more, and ½ tsp black pepper freshly ground. Stir to combine and simmer for 3–4 minutes until the mixture thickens slightly.

Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.

Preheat your Smoker to 225–250°F and verify the temperature with a standalone Meat Thermometer. Add Wood Chips, chunks, or pellets per your smoker's instructions. Place the brisket fat side up with the point end toward the heat source. Close the smoker and avoid opening it often. Check wood and adjust vents every 45 minutes to hold 225–250°F. Rotate the brisket every 3 hours and flip if one side colors faster. Smoke uncovered until the internal temperature hits 165°F and a dark bark has formed, about 5 to 8 hours. Wrap tightly in Butcher Paper or Aluminum Foil, return to the smoker, and continue until an Instant-Read Thermometer reads 195–203°F and the meat is very tender but not falling apart, roughly 4 to 5 more hours. Total cook time is typically 8 to 12 hours. Use internal temperature and texture as your doneness cues, not the clock alone.

Pull the brisket from the Refrigerator 30 to 60 minutes before cooking to let it approach room temperature. Trim hard fat down to about a quarter inch. Apply your dry rub or salt-and-pepper blend evenly over the whole surface, pressing it in firmly. Soak Wood Chips in water for at least 30 minutes if your Smoker uses chips, or prep wood chunks and pellets per your smoker's directions. Empty the drip tray before you start. Set aside unwaxed Butcher Paper or heavy-duty Aluminum Foil for wrapping later in the cook.

Preheat your Smoker to 225–250°F and verify the temperature with a standalone Meat Thermometer. Add Wood Chips, chunks, or pellets per your smoker's instructions. Place the brisket fat side up with the point end toward the heat source. Close the smoker and avoid opening it often. Check wood and adjust vents every 45 minutes to hold 225–250°F. Rotate the brisket every 3 hours and flip if one side colors faster. Smoke uncovered until the internal temperature hits 165°F and a dark bark has formed, about 5 to 8 hours. Wrap tightly in Butcher Paper or Aluminum Foil, return to the smoker, and continue until an Instant-Read Thermometer reads 195–203°F and the meat is very tender but not falling apart, roughly 4 to 5 more hours. Total cook time is typically 8 to 12 hours. Use internal temperature and texture as your doneness cues, not the clock alone.

Cover the Baking Dish tightly with Aluminum Foil. Bake at 375°F for 30 minutes, until the 6 large bell peppers any mix of red, yellow, orange, or green — tops cut off and reserved, seeds and membranes removed are just tender when pierced with a Knife.