Peppers, Stuffed To The Max

• 4 yellow peppers or Green, Red
• 3/4 pound ground chuck
• 1 onion medium, Chopped
• 3/4 cup rice Uncooked
• 20 ounces diced tomatoes with juice Can of
• 1/2 cup water
• 1 tablespoon worchestershire sauce
• 1 tablespoon fresh basil Chopped, or Parsley, you can use dried also
• ground pepper
• salt
• 1 cup cheddar cheese Grated

1. Brown Chuck and onion, then drain.
2. Add rest of ingredients except cheese.
3. Cover and let simmer for about 20 minutes.
4. Meanwhile cut peppers in half and clean out seeds, So you will have 8 peppers.
5. Steam or microwave them Until just tender.
6. I like mine a little crisp, without all the nutrients cooked out.
7. You can boil them but don't let them get too soft.
8. Line peppers in a casserole dish, and fill them with mixture.
9. Top with cheese and bake at 350 degrees for about 20 minutes.

yellow peppers, ground chuck, onion, rice, tomatoes, water, worchestershire sauce, fresh basil, ground pepper, salt, cheddar cheese

Taken from www.yummly.com/recipe/Peppers_-Stuffed-To-The-Max-1669249 (may not work)