Stuffed Bell Peppers

1 lb round beef

1 diced onion

1 can Italian seasoned diced tomatoes

1 ½ -2 cups cooked rice

Garlic salt

Pepper

1 tbl Worcestershire sauce

4 bell peppers cored and seeded

Shredded cheese

Boil bell peppers in cough water to cover for 5 minutes.  Remove from water and invert on paper towels.  Brown hamburger and onion.  Add tomatoes and juices, rice, garlic salt, pepper and Worcestershire sauce.  Grease a casserole dish to fit peppers.  Place peppers in dish and fill to top with ground beef mixture.  Cover and bake at 350 for 20 minutes.  Remove cover and top with shredded cheese.  Return to oven for additional 10 minutes.  (I usually layer more shredded cheese in with the filling in the bell peppers, but I like lots of cheese.)