Growing up, stuffed peppers were a treat for us kids. Over the years I have played with Mama's recipe to suit my "grown up" taste and we just love these. Sometimes, I just make it for myself because my husband is not a big fan of peppers in general. So, when I do I take the extra filling and place in a flour tortilla with some lettuce and fresh tomatoes and wrap up as a burrito for him on those occasions.
Cut the bell peppers in half (I like mine lengthwise) and remove the seeds. Place them in a pot of boiling water for 3 minutes. Remove to a baking dish.
In a skillet, brown the ground beef. Drain off the grease and add the onions and cook for 1 minute. Add in all the seasonings, Worcestershire sauce and hot sauce. Stir to combine well. Stir in the tomatoes with juice and cook for 1 minute. Stir in the rice and combine well.
Spoon the mixture into the pepper shells halfway and sprinkle with a little cheese. Fill the rest of the way and mound it on top then sprinkle with more cheese. Bake in a 350 degree oven for 20-25 minutes.