Stuffed Peppers

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.