6 med. peppers
1 lb. ground beef
1 med. onion, chopped
2 tsp. Worcestershire sauce
2 cloves garlic, pressed or minced
1/2 tsp. dried thyme (opt.)
1 tsp. salt
1/2 tsp. pepper
1 can tomatoes
6 slices Velveeta cheese or cheddar
1/2 c. water
1/2 c. uncooked rice

Parboil peppers 4 to 5 minutes. Brown meat, add chopped onion and garlic and continue cooking until onion is tender. Pour off fat. Season with salt and pepper and add tomatoes, water, rice, Worcestershire sauce. Cover and cook over low heat 15 to 20 minutes until rice is tender. Fill peppers with mixture. Bake, uncovered 20 minutes at 350 degrees. Then put a slice of cheese on each pepper over the rice mixture and cook 5 minutes longer or until cheese melts.