Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish.

Prep the peppers by slicing off the tops and removing the seeds and membranes. Place them upright in the baking dish.

Cook the filling in a large skillet over medium heat. Brown the ground beef, breaking it up as it cooks. Drain excess fat.

Add the aromatics — toss in the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another minute.

Mix it all together — add the diced tomatoes, half the tomato sauce, cooked rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Stir well and let it simmer for 5 minutes.

Stuff the peppers generously with the beef mixture, pressing it down so each pepper is packed full.

Top and bake — spoon the remaining tomato sauce over the stuffed peppers, cover the dish tightly with foil, and bake for 40 minutes.

Add the cheese — remove the foil, pile on the shredded cheese, and bake uncovered for another 10 minutes until the cheese is golden and bubbling.

Rest and serve — let the peppers cool for 5 minutes before serving.