Stuffed Peppers

They recommend to use green peppers for this recipe but I noticed that the yellow and red peppers are bigger and they look more fresh than the green. They used uncooked rice but I use cooked rice since it makes my life easier and it beats standing and watching the pot the whole time.

Ingredients
6 green/red/yellow bell peppers
salt to taste
1 pound ground beef
1/2 onion
salt and pepper to taste
1 (14.5 ounce) can chopped tomatoes
1 teaspoon Worcestershire sauce
1 cup cooked rice
1 cup shredded Cheddar cheese
1 (16oz) can of tomato sauce


Directions
+ Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle shredded Cheddar cheese on bottom of peppers, and set aside.
+ In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice and Worcestershire sauce. Cover, and simmer for 10 minutes, or until everything is incorporated and heated up. Remove from heat, and stir in the cheese.
+ Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. Sprinkle cheddar cheese and pour tomato sauce over the peppers.
+ Bake for 25 to 35 minutes, until heated through and cheese is melted and bubbly.


http://allrecipes.com/recipe/stuffed-green-peppers-i/detail.aspx