Stuffed Peppers for Dinner and to Freeze

These stuffed, fully-ripe bell peppers are infinitely better tasting than the soggy, boiled-then-baked green peppers of my youth. I made some for dinner tonight, and froze the rest for future meals. Ingredients are listed below:

Ingredients for 12 servings (recipe may be halved):
6 fully-ripe (red, yellow, and/or orange) bell peppers, sliced through the stem to make 12 halves
2 pounds ground chicken, cooked
1 1/2 cups cooked rice
1 15.5 ounce can tomato sauce
1 teaspoon (or more, to taste) kosher salt
Grinds of black pepper
2 teaspoons Worcestershire sauce
1 teaspoon (or more, to taste) onion powder
1 teaspoon (or more, to taste) garlic powder
1 6-ounce can tomato paste
Shredded mozzarella cheese -- a sprinkling for each pepper

Carefully taste the filling for seasonings -- you might like to add more salt. Cover TIGHTLY and bake at 350°F for 45 minutes; uncover, sprinkle again with mozzarella if desired, and then bake (uncovered) for 15 minutes.