Stuffed Bell Peppers

Of course I have to quadruple(ish) this recipe when I make it...also it's good served with mixed vegetables. And I pretty much don't measure...I just throw stuff in to taste.

2 large green peppers

3/4 lb ground beef

1/3 cup chopped onion

1 (7 1/2oz) can diced tomatoes

1/3 cup long grain rice

1 Tbsp (+) Worcestershire sauce

1/2 tsp dried basil

1/8 tsp oregano

1/4 tsp salt

1/4 tsp pepper

1/2 cup water

1/2 cup shredded american or cheddar cheese

Halve peppers lengthwise. Remove stem ends, seeds and membranes. Immerse peppers into rapidly boiling water for 3 minutes. Remove from water and sprinkle insides with salt. Drain well onto paper towels.

In large skillet cook meat until browned. Drain grease and return to pan. Add onion, undrained tomatoes, uncooked rice, worcestershire, basil, water, salt, and pepper. Bring to boiling, reduce heat. Cover and simmer for 15-18 minutes or until rice is tender. Stir in half of the cheese.

Fill peppers with meat mixture. Place in an 8 inch square baking dish and top with any remaining meat mixture. Sprinkle with remaining cheese.

Bake in 375° oven for 15 minutes or until heated through.

Serves 4.