Deliciously Stuffed Bell Peppers

Position the oven rack approximately 6 inches away from the heat source and set the broiler to its highest temperature setting.

Place pepper halves, skin-side up, on a baking sheet and generously brush them with 1 tablespoon of olive oil.

Bake in the preheated oven until browned and tender, taking about 10 minutes to achieve this. Remove from the oven and lower the oven temperature to a more moderate 350 degrees F (175 degrees C). Place peppers, skin-side down, in a baking dish.

Combine 1 cup of water, rice, and beef bouillon cube in a saucepan and bring the mixture to a boil. Reduce heat to a low-medium setting, cover, and simmer until rice is tender and the liquid has been fully absorbed, typically taking 15 to 25 minutes.

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

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

Whisk together ketchup, Worcestershire sauce, and remaining water in a bowl. Spoon a small amount of the ketchup mixture into the bottom of each pepper, followed by a layer of rice mixture. Spoon another small amount of ketchup mixture over the rice, and then top with another layer of rice mixture. Finally, sprinkle remaining Cheddar cheese over the tops.

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