Stuffed Peppers

6 medium peppers (green or red)
1 lb. ground beef
1/2 c. chopped onion
3/4 tsp. salt
dash pepper
16 oz. can tomatoes, cut
1/2 c. regular rice
1/2 c. water
1 tsp. worcestershire sauce
1/2 tsp. chili powder
1 c. shredded sharp cheese

Remove tops and seeds from peppers. Chop the tops up to make 1/4 cup. Cook whole peppers in boiling water 3-5 minutes, and turn upside down to drain. Sprinkle insides of peppers lightly with salt. In skillet cook beef, onion, and the 1/4 cup chopped pepper until browned. Drain. Season with salt and pepper. Add tomatoes, uncooked rice, water, worcestershire and chili powder. Cover and simmer until rice is tender. Stir in 1/2 the cheese. Stuff the peppers with meat mixture. Bake in deep baking dish at 350* for 25-30 minutes. Sprinkle with remaining cheese and return to oven until cheese melts.