In a 12 inch cast iron skillet (or another heavy bottomed oven safe skillet), heat oil over medium high heat.
Add onion and 1/4 teaspoon kosher salt. Cook until soft and translucent. Add ground beef, season with an additional 1/4 teaspoon of salt, and break into small pieces as it browns.
When the beef is cooked through, stir in minced garlic, oregano leaves, dried thyme leaves, dried basil leaves, and dried onion powder and cook for 1-2 minutes.
Pour crushed tomatoes into the skillet, along with the Worcestershire, brown sugar and water stir to combine. Add another good pinch of kosher salt. Bring to a boil, and then add the uncooked rice.
Place the pepper strips over the top of the ground beef and rice mixture and allow to boil uncovered for 3-4 minutes. Cover the top of the peppers with the shredded cheese and place the skillet into the oven with broiler on for about 5 minutes, or until the cheese is golden brown and the peppers are just tender.
Remove the skillet from the oven and allow to sit for 5 minutes before serving with desired toppings.
