Stuffed Peppers

Bring a large pot of water to a boil.

Cut tops from the peppers; discard seeds and membranes. Chop enough of the top to make 1/4 cup, set aside. Place peppers in boiling water for 5 minutes. On a paper towel, invert peppers and let them drain.

In a skillet add ground beef, onion, reserved diced pepper, and cook till meat is cooked and browned. Drain off any excess fat.

Add undrained tomatoes, uncooked rice, the water, Worcestershire, Parmesan cheese and a dash of pepper. Bring to a boil, reduce heat. Cover and simmer 15-18 minutes or till rice is tender. Meanwhile, preheat oven to 350ºF.

Stir in cheddar cheese. Stuff peppers with meat mixture. Place in a 10 x 6 x 2 inch baking dish. Bake covered for 30-35 minutes.