Start by preheating the oven to 400 degrees.
Cut the tops of the bell peppers and clean out the seeds and membranes. Set them aside.
While the oven is heating up, get out a large skillet and cook the ground beef over medium-high heat, breaking it into small pieces as it cooks. After about 5-7 minutes, when the meat is almost done cooking and just a little pink, season it with salt, pepper, Worcestershire sauce, ketchup, mustard, onion powder, granulated garlic, and parmesan cheese. Continue to cook until no longer pink, about 2-3 minutes.
Add the ground beef mixture into a large mixing bowl with ¾ cup of the shredded cheese, rice, and tomato sauce.
Stir until all of the ingredients are combined.
Stuff each bell pepper with the ground beef mixture, top the peppers with the remaining cheese and line up in a casserole dish. **note I had just enough ground beef mixture to fill the peppers. Depending on the size of your peppers, you may have a little less or more.
Last, pour the beef broth into the bottom of the casserole dish.
Cover tightly with foil and bake for 40 – 50 minutes or until cooked and hot all the way through. Serve hot.