Stuffed Bell Peppers

 Ingredients:

6 nice-sized bell pepper (assorted colors look nice)

Salt & Pepper

1 pound ground beef

1 onion, chopped

1 (16 oz) can whole tomatoes, undrained and chopped or petite diced

1/2 cup water

3/4 cup uncooked rice

1-2 teaspoons Worcestershire sauce

1 cup shredded sharp cheddar cheese 

Directions:

Cut a thin slice off the top of the pepper and remove the core and seeds. Dice the tops and reserve.

Drop the peppers into a large pot of boiling water and cook for 5-6 minutes. Remove from the water and placed in a greased shallow baking dish. Season the insides with salt.

In a large skillet, brown the ground beef with the onion and reserved green pepper. Cook until the meat is browned and onion tender. Drain off any excess fat.

Season the meat with salt and pepper, add tomatoes, water, rice and Worcestershire sauce.  Bring the skillet to a boil. Cover and lower the heat. Cook on low simmer for 20 minutes until the rice is tender. 

Remove from the heat and stir in the cheese.

Stuff the beef mixture into the peppers. Top with a little extra shredded cheese. 

Bake in a 350 oven for 30 minutes.