Start by cleaning some green peppers. Cut off the tops, clean out the insides (take out the seeds and membranes), and rinse and dry them. Then, in a pot of salted boiling water, boil the peppers for a few minutes. Drain and pat dry, sprinkle the inside of the peppers with salt, and set aside for later.

Now, get out a very large skillet and heat it up over medium heat. Once hot, saute beef and diced onions until the meat is cooked through and no pink remains, about 5 minutes. Mop up the extra fat with a paper towel and then season with salt and a touch of pepper.

Add to the meat and onions, canned diced tomatoes, rice, water (that's been mixed with a bouillon cube), and Worcestershire sauce. Give it a good stir, cover, and simmer to let the rice get tender. This should take about 15 minutes. You may need to lower your heat a touch, but as long as your mixture is simmering, and not boiling, you'll be fine!

Remove from heat and stir in 1 cup of cheddar cheese.

Place the beef and rice mixture into the bottom of each green pepper - just enough to fill half of each pepper. Set these upright in a small, glass baking pan. It should be big enough so that all 6 peppers can fit, but small enough, so they won't tip over. Set this aside to make the tomato sauce.

Combine one can of condensed tomato soup with a splash (or two) of water, or until the tomato soup becomes the consistency of gravy. It should run off your spoon, but not be watery.

Top the beef mixture with the tomato sauce and top that with the rest of the beef and rice mixture. Then top with more tomato sauce.

Top with more cheese. As much or as little as you like.

Cover the pan with foil. Make sure to spray the foil with Pam before covering the pan with it!

Bake in a preheated 350 degree oven for about 30 minutes, or until heated through and the cheese is melty. If your cheese isn't melty after 30 minutes, remove the foil, and broil (watching the entire time!) until the cheese is melted to your liking!

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