Stuffed Bell Peppers

This is my favorite recipe of all time! No, it's not a dump everything in a crock pot and only spend 20 minutes on dinner, but the steps are pretty simple and the results are real tasty!

Also, the recipe is really small, and because this is my favorite recipe, I always triple, if not quadruple it. I love left overs :)

STUFFED BELL PEPPERS

SERVES:  2;   PREP-TIME: 5-10 minutes;   TOTAL TIME: 45-60 minutes
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INGREDIENTS:

• 2 Large Bell Peppers
• 1/4 pound ground beef
• 1/3 cup chopped onion
• 1 7 1/2 (ounce) can tomatoes, diced
• 1/3 cupe long grain white rice
• 1 Tablespoon worcestershire sauce
• 1/2 teaspoon dried basil
• 1/2 cup of shredded cheddar cheese

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DIRECTIONS:

1. Halve peppers length-wise, remove seeds and stem.  Immerse them in boiling water and cook for 3 minutes.  Invert on paper towels, drain well, and sprinkle insides with salt.

2. In skillet, cook beef and onion until meat is browned and onion is tender.  Drain fat.

3. Stir in undrained tomatoes, worcestershire sauce, basil, 1/2 cup of water, and rice. Salt and Pepper to taste. Bring to boiling, then reduce heat. Cover and simmer for 15-18 minutes or until rice is tender.

4. Stir in 1/4 cup of cheese. Fill peppers with meat mixture and place in a baking dish.

5. Bake in a 375 degrees oven for about 15 minutes, or until heated through.  Sprinkle with remaining cheese.  Let stand for 1-2 minutes then serve and enjoy!