Cheesy Beef and Rice Baked Stuffed Peppers

Prepare the green pepper components by selecting a suitable quantity to measure 1/4 cup; reserve it for later use. Discard the excess green pepper tops or repurpose them in another context.

Fill hollowed-out green peppers with water and place them in a microwave-safe container; cover the dish and heat it in the microwave until they turn bright green and start steaming, approximately 3 minutes. Set the peppers aside for further processing.

Cook the ground beef in a skillet with an onion and 1/4 cup of chopped green pepper tops over medium heat, stirring occasionally, until the beef is browned and the juices run clear, while the onion becomes translucent, taking around 10 minutes. Remove any excess grease from the skillet.

Add diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper to the skillet; stir until the mixture comes to a boil. Reduce the heat to low and cover the skillet, allowing it to simmer until the rice is tender, approximately 30 minutes.

Preheat your oven to 350 degrees F (175 degrees C).

Combine the ground beef-rice mixture with Cheddar cheese and spoon it into the precooked green peppers. Arrange the peppers upright in an 8x8-inch baking dish.

Bake the stuffed peppers in the preheated oven until the cheese is melted and the peppers are tender, approximately 30 minutes.