Stuffed Bell Peppers

Bring a large pot of water to a boil over high heat.

Meanwhile, cut tops off of the peppers and remove seeds and ribbing.

Add salt to boiling water, then add peppers and boil, using a spoon to keep peppers completely submerged, until they become a brilliant green color (or red if red peppers) and their flesh slightly softened, about 3 minutes. Drain, set aside to cool.

Preheat oven to 350 degrees F. Heat the oil in a large skillet over medium heat. Add onions and garlic, and cook, stirring often, until soft and translucent, about 5 minutes. Remove skillet from heat.

In a large bowl combine meat, rice, tomatoes, onion mixture, worcestershire, tabasco and oregano, then season generously with salt and pepper. Mix well.

Arrange peppers cut side up in an 8×8 baking dish, then stuff peppers with filling. Top each pepper with grated sharp cheddar cheese. Add 1/2 cup of water to the baking dish. Place in oven and bake for 40-50 minutes (or longer, depending on how big the peppers are that you are stuffing).

If cheese starts getting too brown, cover with foil.