Stuffed Peppers

1/2 onion chopped (more if desired)
1 lb ground sirloin (plain ground beef works too)
salt and pepper to taste
1.5 tsp Worcestershire sauce
1 can of diced tomatoes
2ish cups of prepared brown rice
1 cup shredded cheddar cheese

4-6 peppers (depending on size) in red, yellow, orange or green

* Bring a large pot of water to a boil. Cut the tops off the peppers and clean out seeds. Cook peppers in boiling water for about 3 minutes, remove from water and drain. Sprinkle the inside of each pepper with a little bit of salt and set aside.

* In a large skillet, saute beef and onions until beef is browned. Drain excess fat  and season with salt and pepper. Stir in tomatoes, rice, and Worcestershire sauce. Let simmer until warmed through. Remove from heat and stir in cheese.

* Preheat oven to 350 degrees. Stuff each pepper with beef and rice mixture. Place peppers open side up in a baking dish. Sprinkle with additional shredded cheese.

* Bake for 20 minutes or until cheese is melted and peppers are heated through. I cook mine uncovered, but several recipes I have seen say to cover the peppers... your call!