Savory Stuffed Peppers

Position the oven rack about 6 inches from the broiler and preheat the broiler.

Arrange pepper halves, cut-side up, on a baking sheet. Coat the peppers with 1 tablespoon of olive oil.

Broil in the preheated oven until the peppers are browned and tender, about 10 minutes. Once done, remove from the oven and lower the oven temperature to 350°F (175°C). Flip the peppers so the skin side is down in a baking dish.

In a saucepan, bring 1 cup of water, rice, and a beef bouillon cube to a boil. Lower the heat, cover, and simmer for 15 to 25 minutes until the rice is tender and the water is absorbed.

Heat the remaining olive oil in a large skillet over medium heat. Sauté the onion and garlic until soft and translucent, about 10 minutes. Add ground beef, onion powder, garlic powder, and oregano; cook and stir until the beef is browned and crumbly, about 7 to 10 minutes.

Stir in tomatoes, half of the Cheddar cheese, the cooked rice, and Parmesan cheese into the beef mixture until the cheese is melted. Remove from heat.

In a small bowl, whisk together ketchup, Worcestershire sauce, and the remaining water. Spoon a little of this mixture into each pepper, then layer with the rice mixture. Repeat with another spoonful of ketchup mixture and a second layer of rice, then top with the remaining Cheddar cheese.

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