Stuffed Bell Peppers

Serves 4 – 6

4 to 6 large bell peppers

1 pound ground beef [or lean ground turkey]

1 small onion, finely chopped

1 (20 ounce) can whole tomatoes, mashed

2 tablespoons Worcestershire sauce

Salt and pepper, to taste

1 to 1 ½ cups, cooked rice

1 cup shredded Cheddar cheese

Grated Parmesan cheese

Cut tops off bell peppers and remove seeds. Parboil in salted, boiling water for 4 minutes. Drain and cool.

Brown meat in skillet with onion. Drain oil. Add tomatoes that have been mashed. Add Worcestershire sauce, salt and pepper. Simmer for 15 – 20 minutes.

Add rice. Simmer, stirring occasionally, for 10 minutes. Remove from heat. Add Cheddar cheese, stirring until melted and well blended. Stuff mixture into peppers. Top with Parmesan cheese. Bake at 350 degrees F about 20 minutes or until hot.