Stuffed Bell Peppers

• 6 large bell peppers
• 1 lb ground beef
• 1/2 cup chopped onion
• 1 (16 oz) can of Rotel
• 1/2 cup long grain rice
• 1/2 cup water
• 1 tsp salt
• 3 tbsp Taco Sauce
• 1 tsp worchestershire sauce
• 1 cup monterey jack cheese, shredded

1. Cut tops from green peppers; discard seeds and membranes.
2. Chop enough of the tops to make 1/4 cup, set aside.
3. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.
4. Sprinkle insides of peppers lightly with salt.
5. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender.
6. Drain off excess fat.
7. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.
8. Bring to boiling, reduce heat.
9. Cover and simmer about 20 minutes or till rice is tender.
10. Stir in cheese.
11. Stuff peppers with meat mixture.
12. Place in a 10x6x2 baking dish.
13. Bake, covered in a 350F oven for 30 minutes.

bell peppers, ground beef, onion, long grain rice, water, salt, taco sauce, worchestershire sauce, cheese

Taken from cookpad.com/us/recipes/331251-stuffed-bell-peppers (may not work)