Stuffed Green Peppers With Cheese

Preheat oven to 350 degrees F.

Carefully slice the tops off the bell peppers and discard the seeds and fibrous membranes. Remove the stem portion of the top and finely dice the remaining portion of the tops.

In a dutch oven, bring water to a boil (you'll need enough to cover the bell peppers). Add the peppers and cook for about 5 minutes, uncovered, until they are crisp tender. Remove the peppers from the water and invert on a plate to drain.

In a large, non-stick skillet, cook the ground beef, onion, and chopped bell pepper tops until beef is no longer pink and onion is translucent. Drain off any excess fat.

Stir in diced tomatoes along with their liquid, uncooked rice, water, salt, Worcestershire sauce. Season as desired with black pepper. Bring to a boil then reduce heat; cover. Simmer the mixture for about 20 minutes or until the rice is cooked. Remove from heat and stir in cheese.

Lightly salt the insides of the drained peppers. Spoon the meat mixture evenly into the peppers. Place them upright in a baking pan just big enough to hold them all upright. If they don't want to stand up you can crumple some aluminum foil and wedge that between them.

Cover and bake at 350 degrees F for 30 minutes. Remove foil and let bake for 5-10 more minutes for excess liquid to cook off. Serve hot.