Stuffed Bell Peppers

• 8 medium bell peppers
• 1 lb (.5 kg). extra lean ground beef
• 1/3 cup (80 ml) chopped onion
• 3/4 cup (175 ml) Minute Rice
• salt and pepper, to taste
• 1 16 oz (448 grm). can stewed tomatoes
• 1 tbsp (15 ml) Worcestershire sauce
• 1 cup (225 ml) grated cheddar cheese

1. Cut tops off peppers and remove seeds.
2. Par-boil for 5 minutes; drain.
3. Brown meat and onion.
4. Add tomatoes, rice, Worcestershire sauce, salt and pepper.
5. Cover and simmer about 5 minutes.
6. Add cheese and stir to melt.
7. Stuff peppers with meat mixture.
8. Place in baking dish and bake uncovered at 350 degrees (175 C.) for 25 minutes.

bell peppers, extra lean ground beef, onion, rice, salt, tomatoes, worcestershire sauce, cheddar cheese

Taken from online-cookbook.com/goto/cook/rpage/0002F9 (may not work)