Ground Beef Stuffed Peppers With Cheese

Yields: 3-4 servings | Recipe inspired by Cindy Hartlin (Food.com)

Ingredients:

8 bell peppers

1 lb ground beef

½ diced yellow onion

1 can diced Italian tomatoes, drained (16 oz)

1 tsp salt, plus more for sprinkling

Dash of pepper

1.5 tsp Worcestershire sauce

1 cup shredded cheddar cheese

½ cup long grain rice (uncooked), plus 1 cup water for cooking

Steps:

1. Start boiling a large pot of water. Separately, start cooking your rice, either with a rice cooker or on the stove.

2. Cut off the tops of your peppers and set aside. Discard seeds and membranes.

3. Chop about ¼ cup of pepper from the tops, discarding or freezing any excess you do not use. Dice your onion.

4. Shred your cheese and set aside.

5. Preheat oven to 350° F.

6. Using tongs, place your peppers in the boiling water and cook until soft (about 5 minutes). When done, invert to drain well. Place them upright in a pan where they will be supported by the edges and not fall over (either two bread loaf pans or one 9x13 pan is usually best, depending how large your peppers are).

7. Sprinkle the insides of your peppers with salt.

8. In a skillet, cook the beef, onion, and chopped pepper on medium heat until meat is brown and peppers are tender.

9. Drain fat and add mixture back to pan. Add drained tomatoes, salt, Worcestershire, dash of pepper, and your cooked rice. Add ¾ cup of the cheese and stir, saving the remaining ¼ cup for topping. Stuff your peppers.

10. Bake for 25 minutes. Add your remaining cheese to the top, and then broil for one and a half minutes, until the cheese is just golden.