Preheat oven to 350 degrees.
Cut off top stems of bell peppers and de-seed, keeping the bell peppers in the shape of a bowl.
Bring a pot of water to boil, add peppers, and keep submerged for 3 minutes.
Remove peppers, drizzle or lightly spray the insides with olive oil, and place them in a baking dish ready to be filled.
In a sauté pan, add 1 Tbsp olive oil and sauté the onion until it starts to become translucent. Add the garlic and cook for another couple minutes. Add cooked mixture to a large mixing bowl.
While the onions sauté, in a small bowl mixing bowl combine the ketchup, Worcestershire sauce, Tabasco and water to gather and set aside.
In the large mixing bowl, add the cooked rice, tomatoes, ground beef, oregano and salt and pepper. Mix with a spoon or your hands until thoroughly combined.
Stuff filling into the peppers and then drizzle the tops with the ketchup sauce.
Bake for 40-50 minutes or until the internal temperature reaches 160 degrees.