Remove tops and seeds from peppers. Clean and set aside
Mix meat with rice, worcestershire sauce, onion, salt, pepper,garkic, Italian seasoning and 1/3 cup tomato sauce from the 15 oz. can. Pour remaining tomato sauce into bottom of the dutch oven.
Stuff meat mixture into peppers and stand up in a heavy cast iron dutch oven. After removing peelings and stems in canned tomatoes, crush them and mix with the sugar. Pour over the peppers and place the lid on the pot.
Cook on medium low heat on top of stove for 3 or so hours, until meat and peppers are done. Can be served over additional rice if desired.