Preheat the oven to 350ºF.

Place the rice and the water in a saucepan and bring the water to a boil. Reduce the heat, cover, and cook for 20 minutes, or until the rice is cooked.

Cut the tops off of the bell peppers and remove the seeds and membranes, leaving the pepper intact. Place the peppers, cut side up, in a casserole dish. Take the tops and dice them, discarding the stems.

Place a large skillet over medium-high heat and add the ground beef and sausage. Cook, stirring and breaking up the meat. When it’s about halfway cooked, add the diced peppers (I don’t usually add all of them, probably about half) and the onion. Cook until the meat is cooked through and the vegetables are soft. Add the garlic and cook until fragrant, about 30 seconds.

Stir in the frozen corn, half of the tomato sauce, the Worcestershire sauce, oregano, and the Italian seasoning. Season to taste with salt and pepper. Stir in the cooked rice and the Monterey Jack Cheese.

Fill each pepper with the meat and rice mixture. Top with the remaining tomato sauce.

Bake the peppers for 45 minutes, or until the peppers have softened. Sprinkle the cheese on top of the peppers, then cook a few additional minutes, or until melted.

Let the peppers sit for a few minutes before serving.