6 large red bell peppers
1 lb beef, Ground
1/2 cup onion, Chopped
1 (16 ounce) can Tomatoes, diced
1/2 cup UNCOOKED long grain rice
1/2 cup water
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)
Shredded cheese for topping
Cut tops from peppers; discard seeds and membranes. Set tops aside.
Boil the red peppers in a large pot of boiling water for about 5 minutes. Drain well. Sprinkle the insides of the lightly with salt.
Brown the ground beef and onion in a skillet until the beef is browned and the onion is tender.
Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.
Stir in the 1 cup cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.
Bake, covered in a 350 degree oven for 30 minutes. Add additional cheese the last 15 minutes of cooking time. When cheese is melted and browned the way you like it, remove from oven and serve. Garnish with tops of reserved pepper tops. To scorch the tops a bit, put into the oven in a separate baking pan about the last 15 to 20 minutes of cooking time. Keep an eye on them so they don’t burn. Serve on additional cooked rice if desired.