Preheat the oven to 425 degrees Fahrenheit and make sure that rack is in the middle of the oven.

Cut the peppers in half from the stem to the bottom and remove all the seeds and the membranes from the peppers. Place them in the baking pan cut side up.

Drizzle with half of the olive oil and use a basting brush to brush both sides of the peppers with the oil.  Sprinkle ¼ teaspoon of salt on the peppers.

Bake for 20 minutes until tender and slightly brown around the edges of the peppers.

Add the remaining oil to a large skillet and heat it over medium high heat.  Add the onions and ground beef to the pan. Break up the beef as it browns and cook until the onions are soft.  Add in the minced garlic and cook for 1 minute.

Stir in the Worcestershire sauce, dried oregano, remaining salt, black pepper and tomato sauce.  Bright the mixture to a boil, reduce the heat to medium low and simmer on low for 3-4 minutes.

Stir in the cooked rice and 1 cup of the shredded cheese. Heat until melted and then remove the pan from the heat.

Spoon the meat mixture evenly into the peppers and sprinkle the remaining shredded cheese on top.

Bake for 10-15 minutes until the filling is heated through and the cheese is melted.

Serve warm and enjoy!