6 large bell peppers
1 lb beef, Ground
1⁄2 cup onion, Chopped
1 (16 ounce) can tomatoes, diced
1⁄2 cup long grain rice, any available rice is fine it may affect cooking time though
1 cup water
1 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup cheddar cheese, Shredded (about 4 ounces)

Cut off the tops of green peppers; discard seeds and membranes.
Cook the whole bell peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
Sprinkle insides of the peppers lightly with salt.
Drain off excess fat. Add drained tomatoes, salt, Worcestershire, and a dash of pepper.
in a separate pot put water bring to boil add rice cook until rice is soft. if needed add more water.
add rice to beef mixture.
Bake, covered in a 350 degree oven for 30 minutes. in the last 5 minutes add any remaining cheese to the top of the peppers.