Stuffed Green Peppers

I use my small square baking dish and 4 to 5 very large green peppers.  Cut off the top of the peppers and hollow out the insides making sure to get all the seeds and membrane as best as possible.  In a large sauce pan heat water to boiling and blanch the peppers till they turn a slightly different color about 5 min. or so.  Remove from water and let drain and set aside.

In a large skillet combine about 3 lbs. of ground chuck with 1/2 cup diced sweet onions, 1 tsp. salt, 1 tsp. pepper, and 3 tbsp. Worcestershire sauce.  Cook till slightly browned and meat is done.  Then add 1, 14 and 1/2 oz. can of diced tomatoes, juice and all and let cook another 5 or so minutes.  Add 2 to 3 cups of cooked rice to the meat mixture and then 1 and 1/2 cups of shredded cheddar or cheddarella cheese.  Blend all ingredients together gently and turn off heat. 

Spoon the meat mixture into the peppers packing well.  Top with extra cheese and pour about 2 cups of tomato sauce over the peppers and in the dish.  Cover with foil and bake for 1/2 an hour.

Absolutely scrumptious!

ENJOY!!