2 green bell peppers
5 oz. ground beef
1 Tbsp chopped onion
salt and pepper (to taste)
1 peeled chopped tomato
1/4 tsp Worcestershire sauce
2 Tbsp uncooked rice
2 Tbsp water
1/3 cup shredded cheddar cheese
2/3 can condensed tomato sauce
water as needed
1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in tomatoes, rice, 1/2 cup water, and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in cheese.
3. Preheat oven to 350 degrees F. Stuff each pepper with the beef and rice mixture. Place peppers open side up in a baking dish. In a medium owl, combine tomato sauce with just enough water to make the sauce a gravy consistency. Pour over the peppers.
4. Bake covered for 25 – 30 minutes, until heated through and cheese is melted and bubbly.