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Stuffed Peppers

"These are simply great!"
4 large green peppers
1 lb. ground beef
1 medium onion
1/2 cup long grain rice, uncooked
1 can diced tomatoes
1 8 oz. can tomato sauce
1/2 cup water or beef broth (if needed)
1/4 tsp. Worcestershire sauce
1/8 tsp. oregano
1/4 tsp. pepper
1 tsp. sugar
1 cup Cheddar cheese, shredded

Sauté the ground beef with chopped onion in a large skillet until meat is lightly browned. Add rice, salt and pepper, tomatoes with juice, tomato sauce, rice, Worcestershire sauce, oregano and sugar to the beef mixture. Stir. Simmer for about 20 minutes or until rice is almost tender. Stir in shredded cheese. Cut peppers in half, remove seeds and membrane. After washing, drain on paper towels and the place in baking dish. Salt peppers lightly. Fill with above meat mixture. Bake covered at 350 degrees for 25 minutes or until tender. Uncover and put more shredded cheese on top of each pepper. Remove from oven when cheese has melted, about 3 minutes.
Pat in SC

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