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In a large saute pan or skillet, heat the oil over medium-high heat. Add the onions and chopped mushrooms and cook, stirring, until soft, about 3 minutes. Add the beef, pork, garlic, parsley, salt, black pepper, Worcestershire sauce, and pepper flakes. Cook until the meat is browned, stirring with a heavy wooden spoon to break up the lumps, about 6 minutes. Add the rice and tomato sauce and stir well. Remove from the heat and adjust the seasoning, to taste.
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Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep. Stuff the bell peppers with the rice mixture and place in the baking dish. Sprinkle with cheese. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
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