Stuffed Bell Peppers

1          lb         lean ground beef

6          whole   large green bell peppers

½         c           chopped onion

16         oz         diced canned tomatoes

½         c           white rice

½         c           water

1          tsp        salt

1 ½       tsp        Worcestershire sauce

1          c           shredded cheddar cheese

           dash      red pepper, to taste

Preheat oven to 350. Cut tops from green peppers, discard seeds and membranes. Chop enough of the tops to make ¼ cup, set aside. Cook the whole green peppers, uncovered, in boiling water for 5 minutes. Drain well.

Sprinkle insides of peppers lightly with salt.

In a skillet, cook beef, onion, and the ¼ cup of chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper. Bring to boiling, then reduce heat. Cover and simmer 15-18 minutes, or until rice is tender. Stir in cheese. Stuff peppers with meat mixture.  Place in a baking dish and bake, covered, for 30-35 minutes.