Stuffed Peppers

6 Large Green, Red or Yellow Bell Peppers
1 lb. / 454 g Lean Ground Beef
3/4 Cup / 180 mL Chopped Onion
4 Large Tomatoes, peeled and cut into wedges (about 5 Cups / 1.25 litres)
1 Cup / 250 mL rice, uncooked
1/2 to 3/4 Cup / 125 to 180 mL Water (depending on juiciness of tomatoes)
3 Tbsp. / 45 mL Watkins Beef Soup Base
1 Tbsp. / 15 mL Watkins Basil
1 teas. / 5 mL Watkins Thyme
3/4 teas. / 4 mL Watkins Pepper
1 Cup / 250 mL Shredded Reduced-Fat Cheddar Cheese

Cut a thin slice off the top of each pepper; remove seeds and membranes. Chop tops of peppers; reserve 1/2 Cup / 125 mL. Immerse whole peppers in boiling water for 3 minutes; drain. Brown meat, onions and chopped pepper in large skillet; drain off fat. Stir in remaining ingredients except cheese. Bring to boiling; reduce heat and simmer, covered, for 25 to 30 minutes or until rice is tender, stirring occasionally. Add additional water, if necessary, to prevent sticking. Remove from heat and stir in 1/2 Cup / 125 mL of the cheese. Spoon mixture into pepper halves. Place in a 2-quart / 2-litre shallow baking dish. Bake at 375*F / 190*C uncovered, about 15 minutes or until heated through. Sprinkle with remaining cheese, let stand until melted. Makes 6 servings.

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