Stuffed Bell Peppers

4 Large Peppers (Any color: Red, Yellow, Orange, or Green)
1.5 lb ground beef
1 small onion chopped
1 (16 oz) can diced tomatoes
1/2 cup water
1/2 cup long grain rice
3 cubes beef bouillon
1 tbsp. Worcestershire sauce
1/2 tsp. dried basil
1/4 cup shredded swiss cheese
1/4 cup shredded cheddar cheese
1/4 cup bread crumbs (plain or Italian seasoned)

Cut tops off peppers creating a hole at top of each pepper. Clean out seeds from middle. Immerse sweet peppers into boiling water for 3-5 minutes to parboil them. Remove peppers from hot water and place in 8" x 8" baking dish with holes at top for stuffing.
In a large skillet brown ground beef and drain excess grease. Add onion and cook until tender. Stir in undrained tomatoes, water, uncooked rice, beef bouillon cubes, Worcestershire sauce, and basil. Bring mixture to a boiling. Reduce heat and simmer covered for about 15-20 minutes or until rice is tender. Stir in bread crumbs and half of each cheese mixture. Fill pepper halves with meat mixture. Sprinkle remaining cheese on top. Place small amount of water in bottom of dish to prevent peppers from burning on bottom of dish. Bake at 375 for 12-15 minutes or until heated through.

4 Large Peppers (Any color: Red, Yellow, Orange, or Green)
1.5 lb ground beef
1 small onion chopped
1 (16 oz) can diced tomatoes
1/2 cup water
1/2 cup long grain rice
3 cubes beef bouillon
1 tbsp. Worcestershire sauce
1/2 tsp. dried basil
1/4 cup shredded swiss cheese
1/4 cup shredded cheddar cheese
1/4 cup bread crumbs (plain or Italian seasoned)

Cut tops off peppers creating a hole at top of each pepper. Clean out seeds from middle. Immerse sweet peppers into boiling water for 3-5 minutes to parboil them. Remove peppers from hot water and place in 8" x 8" baking dish with holes at top for stuffing.
In a large skillet brown ground beef and drain excess grease. Add onion and cook until tender. Stir in undrained tomatoes, water, uncooked rice, beef bouillon cubes, Worcestershire sauce, and basil. Bring mixture to a boiling. Reduce heat and simmer covered for about 15-20 minutes or until rice is tender. Stir in bread crumbs and half of each cheese mixture. Fill pepper halves with meat mixture. Sprinkle remaining cheese on top. Place small amount of water in bottom of dish to prevent peppers from burning on bottom of dish. Bake at 375 for 12-15 minutes or until heated through.