Preheat your oven to 350 degrees F (125 degrees C)
Cut the tops off of the peppers and set them aside, discard stem .
Remove and discard seeds,
Chop enough of the pepper tops to make 1/3 cup.
In a large pot, bring water to a boil. (enough water to cover peppers)
Submerge the peppers in the boiling water and allow them to continue boiling for approximately 5-10 minutes.
Remove the peppers from the boiling water and drain well.
Sprinkle the inside of the peppers with salt and set aside.
In a saute pan, brown the ground beef, chopped onion and chopped peppers.
Drain off any excess fat and add the diced tomatoes.
Stir in the cauliflower rice, water, Worchestershire sauce, salt, and garlic plus seasoning
Bring to a boil and then remove from the heat.
Stir in 1/2 cup of the cheddar cheese and 1/2 cup of the mozzarella cheese.
Mix the remaining cheeses together in a small bowl and set aside.
Place the peppers in an 8 by 8 inch baking dish.
Divide mixture between the four peppers, packing tightly.
Bake in the middle rack of the oven for 20 minutes.
Remove them from the oven and divide up the remaining grated cheeses between the four pepper. (place on the tops)
Return to the oven for another 15 minutes.
Remove from the oven and let cool slightly before serving.