About 45 minutes to prepare and cook.

 5 or 6 large green bell peppers

 1 pound lean ground beef, drained

 1/3 cup chopped onion

 1 large tomato, peeled

 1 tsp ground oregano

 1 tsp basil

 1 tsp garlic power

 1 6 oz can tomato paste

 1/3 cup long grain rice, not cooked

 1 tablespoon Worcestershire sauce

 1/2 cup shredded cheese

 1/2 cup water (the 6 oz tomato paste can holds exactly this)

 Tabasco sauce (optional)

Cut tops off bell peppers and remove seeds and membranes. Place in large pot of water and boil until tender. In large skillet brown ground beef. Add onion and cook until tender. Stir in tomatoes, paste, oregano, basil, garlic, rice, Worcestershire, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and stir in 1/4 cup cheese. Place peppers upright in 8x11.5x2 baking pan. Fill peppers with mixture. Bake in 375 degree oven for 15 minutes. Remove and sprinkle remaining cheese on top. Let stand about 5 minutes.

Season with Tabasco sauce as desired.