Stuff it!

I'm not a fan of raw peppers, but I really like them cooked.  I had basically everything to make these on hand, and they were pretty good.  Very easy to assemble ahead of time and bake just before dinner. 

Stuffed Green Peppers

2 medium green bell peppers

1/2 pound ground bee

1 (8 ounce) can tomato sauce, divided

1/4 cup uncooked instant rice (I used brown rice)

3 tablespoons shredded Cheddar cheese, divided

1 tablespoon chopped onion

1/2 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg, beaten

Cut tops off peppers and discard; remove seeds. Blanch peppers in boiling water for 5 minutes. Drain and rinse in cold water; set aside. In a bowl, combine beef, 1/4 cup of tomato sauce, rice, 2 tablespoons of cheese, onion, Worcestershire sauce, salt, pepper and egg; mix well. Stuff the peppers; place in an ungreased 1-1/2-qt. baking dish. Pour the remaining tomato sauce over peppers. Cover and bake at 350 degrees F for 45-60 minutes or until meat is no longer pink and peppers are tender. Sprinkle with remaining cheese; return to the oven for 5 minutes or until cheese is melted.