**For those prone to indigestion, red peppers are kinder to the system and don't change the taste**
- 4-6 green or red bell peppers
- 1 tsp salt
- 1 pound ground beef
- 3/4 cup chopped onion [1 1/2 tsp onion powder]
- 1 (28 ounce) can crushed tomatoes
- 1 or 2 TB Worcestershire sauce
- 1/2 cup uncooked rice
- 1/2 cup water
- 1-2 cups shredded Cheddar cheese [ I REALLY like cheese, so I go with 2, but most people would probably be happiest with just 1]
- 1 or 2 tsp Tabasco Hot sauce
- Cut the tops off the peppers, and remove the seeds
- In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in 1/2 cup of crushed tomatoes, rice, 1/2 cup water, Worcestershire sauce, and Hot sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat
- Place layer of shredded cheddar in bottom of peppers, then stuff with rice/beef mixture leaving about 1/2 inch from top of pepper for another spoonful of tomato sauce and cover with more cheddar cheese.
- Place peppers open side up in a large deep pot. In a medium bowl, combine rest of crushed tomatoes and 1/4 cup water, pour around the peppers.
- Cover with lid and cook on med to med-hi for 30-45 minutes--until peppers are soft and cheese is melted.