Cut off upper parts of bell peppers and remove stems and seeds. In a pot of boiling water, place peppers in and cook for 3 minutes. Take out; set aside.
Preheat at 400°F.
In a skillet, heat oil and add onions and garlic. Season with sea salt and fresh ground black pepper. When done, turn off heat, remove, and allow to cool.
In a large bowl, add ground beef, ½ c tomato sauce, Worcestershire sauce, 1c cheddar cheese, sea salt, fresh ground black pepper, and cooled onion mixture.
Fill up peppers with beef filling and top with remaining tomato sauce and shredded cheese.
Arrange peppers in Basket and set at 400°F for 20 minutes. Serve hot with white rice.
