Peppers, Stuffed To The Max

Photo: Ann

Ingredients

4 Green, Red, or Yellow Peppers

3/4 pound Ground Chuck

1 medium Onion, Chopped

3/4 cup Uncooked Rice

20 ounces Can of Diced Tomatoes, with juice

1/2 cup Water

1 Tbls. Worchestershire sauce

1 Tbls. Chopped Fresh Basil, or Parsley (you can use dried also)

Add Fresh Ground Pepper and Salt to Taste

1 cup Cheddar Cheese, Grated

Preparation

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