Baked Stuffed Peppers

Ingredients

• 4 greens bell peppers , reserve tops
• 1 pound ground beef
• 0.5 cups chopped onion
• 1 can diced tomatoes with juice , 14.5 ounce
• 0.5 cups long grain white rice
• 0.5 cups water
• 1 teaspoon Worcestershire sauce
• 1 pinch salt
• 1 pinch ground black pepper
• 1 cup shredded Cheddar cheese

Instructions

1. 1

   Chop enough reserved green pepper tops to equal 1/4 cup; set aside. Discard remaining tops or use for another purpose.

2. 2

   Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.

3. 3

   Cook and stir ground beef in a skillet with onion and 1/4 cup chopped pepper tops over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes. Drain excess grease.

4. 4

   Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.

5. 5

   Preheat the oven to 350 degrees F (175 degrees C).

6. 6

   Stir Cheddar cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.

7. 7

   Bake in the preheated oven until cheese is melted and peppers are tender, about 30 minutes.