Stuffed Green Peppers

Stuffed Green Peppers

2 large green peppers
3/4 pound ground beef
1/3 cup chopped onion
1 7 1/2-ounce can diced tomatoes
1/3 cup long-grain rice
1 tablespoon worcestershire sauce
1/2 teaspoon dried basil
1/2 cup shredded cheddar cheese

Halve peppers lengthwise, removing stem ends, seeds and membranes. Immerse pepper into boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper towel to drain well.

In a skillet cook meat and onion until meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, uncooked rice, worcestershire sauce, basil, 1/2 cup water, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 15-18 minutes or till rice is tender. Stir in 1/4 cup of the cheese. Fill peppers with meat mixture. Place in 8x8x2-inch baking dish with any remaining meat mixture.

Bake in a 375*F oven about 15 minutes or till heated through. Sprinkle with remaining cheese. Let stand 1 to 2 minutes. Makes 4 servings.