What's for dinner: Stuffed Peppers

I almost never make stuffed peppers because I just don't have a recipe that I LOVE.  I came across this recipe online and though it sounded really good and people raved about it.  I made some adaptions so I'll note those but it turned out good. I used brown rice that I precooked ahead of time and fresh tomato instead of can, but either can work!  The sauce on top adds a little extra flavor and made it delicious.  You can also adjust the amount of cheese to taste.  We love cheese so the amount was perfect.  Enjoy

I had extra "stuffing" so we had it on the side 

Ingredients

• 6 green bell peppers
• 1 pound ground beef
• 1/2 medium size onion chopped in to small pieces
• A pinch of salt and pepper to taste
• 1 (14.5 ounce) can whole peeled tomatoes, chopped or 2 medium fresh tomatoes chopped
• 2 tbsp Worcestershire sauce
• 1 cup cooked rice (white or brown)
• 1 1/2  cups shredded Cheddar cheese (one bag of preshredded)
• 1 jar of your favorite spaghetti sauce ( i used a garlic/onion/tomato)
• 
  

Directions

1. 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 salt inside each pepper, and set aside.
2. 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 5 minutes. Remove from heat, and stir in the cheese.
3. 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. 
4.  Pour spaghetti sauce over the peppers.
5. Bake covered for 30 minutes, until heated through and cheese is melted and bubbly.