Preheat oven to 400 degrees
In a large skillet, over medium heat, cook the ground beef till just a little pink, about 5-7 minutes. Season the beef with salt and pepper then break up into small pieces as it cooks.
Stir in Worcestershire sauce, ketchup, mustard, onion powder, granulated garlic, parmesan cheese, ¾ cup of shredded cheese, rice, and tomato sauce. Stir until all ingredients are combined and heated through. Remove from heat and set aside.
Cut the tops of the bell peppers and clean out seeds and membranes. Stuff each bell pepper with 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.
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 with a pickle or some relish and enjoy.