2 large green peppers
3/4 lb. hamburger
1/3 c. chopped onion
1 (14 1/2 oz.) can diced tomatoes
1/3 uncooked instant brown or white rice
1 tbsp. Worcestershire sauce
1/2 tsp. dried basil or oregano
1/2 c. shredded Cheddar cheese

Cut peppers in half; remove inner junk. Place in boiling water for 3 minutes. Remove and sprinkle insides with salt. Place "face down" on paper towel.

In skillet, cook meat and onion; drain. Stir in undrained tomatoes, rice, Worcestershire, choice of spices, 1/2 cup water, salt and pepper. Bring to boil and simmer covered 15 to 18 minutes. Stir in 1/4 cup cheese.

Fill peppers with meat mixture and place in an 8 x 8-inch pan.

Bake 15 minutes at 375°F; remove and sprinkle remaining cheese.