Preheat oven to 350 degrees F. Cut the tops off of each pepper and remove the seeds and membranes. Fill a large mixing bowl with ice and water. Blanch the peppers in salted, boiling water for 4 minutes, then shock in the ice water, drain and let cool.

Brown the ground beef, bacon, and onions in a skillet over medium high heat, drain off the fat. Add the tomatoes, Worcestershire, cooked rice, and salt and pepper. Reduce heat to medium low and simmer for 5 minutes.

Place a mozzarella ball ( or balls) into the bottom of each pepper and stand them up in a casserole dish. Add the meat filling to each pepper and top with some tomato sauce and ½ slice of mozzarella cheese.

Bake for around 30 minutes or until the peppers are tender, then top with some more tomato sauce and another ½ slice of cheese and bake for 5 more minutes or until the cheese is melted.