Preheat oven to 350 degrees.

In a large saute pan or skillet, heat oil over medium-high heat. Add beef and pork, and cook until browned, stirring with a heavy wooden spoon to break up lumps, about 6 minutes. Add onions and bell pepper and cook, stirring, until soft, about 3 minutes. Add garlic, green onion, salt, pepper, and crushed red pepper. Add rice and 1/2 cup chicken stock, Worcestershire, and 1/4 cup of the Parmigiano, and stir well. Remove from heat and adjust seasoning to taste.  If you prefer your rice dressing to be very moist, add more chicken broth to taste, up to 1/4 cup.

Transfer to a casserole dish and sprinkle 1/4 cup of the Parmigiano over the top. Place in oven and bake until top is golden brown, about 25 minutes.

Remove from oven. Garnish with additional Parmigiano and serve.