Wednesday Night Dinner

I think this is my favorite item on the menu this week. I love bell peppers. I love the stuffing. What more could I ask for? Any leftover stuffing is always welcome because I'll eat it by itself.

Stuffed Peppers

Serves 6

6 bell peppers (any color will do, but green is usually the cheapest and easiest to find)

1 pound ground beef

1/3 cup chopped onion

salt and pepper to taste

1 (14.5 oz.) can whole peeled tomatoes, chopped

1 tsp Worcestershire sauce

1/2 cup uncooked rice

1 cup shredded Cheddar cheese

1. Preheat the oven to 350 degrees. Cut the tops off of the pepper and remove the seeds. Sprinkle the insides with salt and pepper to taste.

2. In a large skillet, saute the beef and onion in a large skillet until the beef is browned. Drain off the fat and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water, and Worcestershire sauce. Cover and simmer for 15 minutes, or until rice is tender. Remove from heat and stir in cheese. Stuff each pepper with the stuffing and place the peppers, open side up, in a baking dish. Grate a little extra cheese over the top of each pepper.

3. Bake covered for 25 to 35 minutes until heated through and the cheese is melted and bubbly.