I used to make these all the time for Grandma (Barbara). I forgot all about them until Jeane brought over some gorgeous huge peppers from the farmer's market. They were a huge hit and the kids asked why we don't have these more often. (I doubled this and it was plenty for our family plus leftovers for the next day).
2 large green peppers
3/4 lb ground beef
1/3 cup chopped onion
7.5 oz can petit diced tomatoes (small can)
1/3 cup uncooked rice
1 Tbsp Worcestershire sauce
1/2 tsp dried basil
1/2 cup shredded cheddar cheese
Halve peppers lengthwise, removing stem ends, seeds and membranes. Immerse peppers in boiling water for 3 minutes. Sprinkle insides with salt and invert on paper towels 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, basil, 1/2 cup water, 1/4 tsp salt, and 1/4 tsp pepper. Bring to boil and reduce heat. Cover and simmer 15-18 minutes or until rice is tender. Stir in 1/4 cup of the cheese. Fill peppers with meat mixture. Place in a baking dish and sprinkle with remaining cheese.
Bake at 375 degrees for 15 minutes.
*This can be frozen in individual servings.