Soak rice in 1 cup of water for 30 minutes, then place rice and water in a pot. Bring to a boil, then turn down heat and simmer on low for 20 minutes or until all liquid is absorbed. Remove from heat.

While rice is cooking, bring a large stock pot of water to a boil. Wash peppers; cut off tops, remove seeds and hollow out the inside.

When water begins boiling, place peppers inside and boil for 5 minutes. Remove them from the pot and place them open side down on paper towels to allow them to drain and cool. 

In a skillet, combine ground beef, onion, garlic and chopped green pepper over medium heat. Cook until beef is browned and onion and pepper are soft, 8-10 minutes. When finished, drain excess liquid from pan.

In a mixing bowl combine ground beef mixture, rice, salt, pepper, Worcestershire sauce, and half of the tomato sauce. Using your hands or a wooden spoon, mix ingredients well. 

Using kosher salt, generously salt the inside of each pepper, then spoon the beef mixture inside until full. Top with remaining tomato sauce.

Spray a 13 x 9 inch pan with oil, then place peppers inside standing up. Cover tightly with foil and bake at 350 degrees for 45 minutes until peppers are tender and filling is hot. 

Remove peppers from oven and baste tops with juices from bottom of pan. Serve immediately.