Place rice and water into a small pan with a tight fitting lid and bring to a boil. Once boiling, reduce to low and cook ten minutes. Remove from heat and let sit five minutes covered. Then pour out onto a plate or platter and place in your refrigerator to cool.

Cut the tops from the peppers and a small sliver from the bottoms so they sit flat. Remove and discard seeds and membranes. Do not discard tops.

Heat a large pot with a steamer basket and a few inches of water and place cut peppers cut side down. Cover, bring to a boil and cook four minutes. Remove with tongs to a pan or casserole dish, cut side up, to cool. The pan or casserole dish should neatly fit the six peppers. Set aside to cool.

Take the pepper tops and dice fine.

In a medium sauté pan, heat two tablespoons of oil over medium high and add onions and pepper tops and sauté for three minutes. Add garlic and sauté for one more minute. Remove pan from heat and cool to room temperature.

Preheat oven to 350 degrees F.

In a large bowl, add raw ground beef, drained tomatoes, salt, pepper, Italian seasoning, Tabasco sauce and jarred pizza sauce.

Add cooled rice and cooled onion mixture and mix to combine.

Oil the insides of each pepper with olive oil. Brush up the sides.

Divided mixture between the six peppers, mounding on top if necessary.

In a small sauce pan, place tomato juice, tomato paste and Worcestershire sauce. Bring to a simmer and cook for about 4-5 minutes until thick like ketchup.

Spoon this mixture on the tops of each pepper.

Mix the reserved half cup of tomato water and mix with the can of tomato juice and pour into the bottom of the pan or casserole dish, around the peppers.

Cover with parchment paper and foil and bake for 60 minutes.

Remove cover and cook for about ten more minutes or until the topping is starting to brown. Use a probe thermometer and if at least 160 degrees F, pull from oven.

Let peppers rest for five minutes before serving.