If your rice is not yet cooked, prepare it in advance; 1/2 cup uncooked rice yields slightly more than needed, leaving you with a bit extra for another meal.

Begin by preheating your oven to 400°F and position the rack in the center. Prepare the peppers by slicing off their tops in a uniform manner and discarding the seeds and membranes. Finely chop any usable parts from the tops to include in the filling.

Place the hollowed peppers upright in a 9x13-inch baking dish and pour 1 cup of water into the base of the dish to aid in steaming.

In a skillet over medium-high heat, warm the olive oil and sauté the onion along with the chopped pepper tops for approximately 5 minutes.

Incorporate the ground beef into the skillet, cooking it thoroughly while breaking it into small pieces, about 8 minutes. Drain any excess fat if necessary.

Mix in the garlic, then stir in the crushed tomatoes, Worcestershire sauce if using, and Italian seasoning. Allow the mixture to heat through, then remove the skillet from the burner.

Fold the cooked rice and 1 cup of the shredded cheese into the beef mixture. Season generously with salt and pepper, adjusting to taste.

Evenly distribute the filling among the prepared peppers. Cover the baking dish securely with foil and place in the oven to bake for 40 minutes.

Remove the foil and check the doneness of the peppers — they should be tender yet still firm enough to hold their shape. Scatter the remaining cheese over the tops and return the dish to the oven, uncovered, for 5 to 10 more minutes until the cheese has melted. Broil briefly if a golden topping is desired.