Stuffed Bell Peppers

4 large green bell peppers (you can use other color peppers – they require less cooking time)

1 large chopped onion

1 tablespoon olive oil

1 pound ground beef or ground turkey

¼ cup Worchester sauce

1 large can whole tomatoes, undrained

½ cup water

½ cup brown rice

1 cup diced carrots

1 cup frozen corn

2 cups shredded cheddar cheese

Half peppers and remove core. Place in baking dish with cup side up. If using green peppers, bake for approximately 10 minutes to soften a bit. Meanwhile sauté onion in dash of olive oil along with ground beef or turkey. Once brown add Worchester sauce and can of tomatoes (don’t drain). Gently break up tomatoes, add water and rice, carrots and corn. Bring to boil, turn down to simmer and let simmer until rice is tender – about 30 minutes. Mix ½ cup of cheese into stuffing mixture. Fill bell pepper cups with stuffing mixture. Top with remaining cheese. Bake for additional 20-30 minutes in 350 degree oven. You may choose to make this recipe ahead and refrigerate until dinner. If so, final cooking time will be longer – about 45-60 minutes.