Yummy Stuffed Peppers

Recipe View Set the oven rack about 6 inches from the heat source and preheat the oven's broiler.

Recipe View Place pepper halves, skin-side up, on a baking sheet. Rub pepper halves all over with 1 tablespoon olive oil.

Recipe View Broil in the preheated oven until browned and tender, about 10 minutes. Remove from the oven and reduce oven temperature to 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.

Recipe View Bring 1 cup water, rice, and beef bouillon cube to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 15 to 25 minutes.

Recipe View Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano to onion mixture; cook and stir until beef is browned and crumbly, 7 to 10 minutes.

Recipe View Stir tomatoes, 1/2 of the Cheddar cheese, cooked rice, and Parmesan cheese into beef mixture until cheese is melted; remove from heat.

Recipe View Whisk together ketchup, Worcestershire sauce, and remaining 1/4 cup water in a small bowl until well combined. Place a spoonful of ketchup mixture into the bottom of each pepper, top with a layer of rice mixture, spoon another spoonful of ketchup mixture over rice, top with another layer of rice mixture, and sprinkle remaining Cheddar cheese over the tops.

Recipe View Bake in the preheated oven until peppers are tender and stuffing is heated through, about 45 minutes.