Baked Stuffed Peppers

4 green bell peppers, tops and seeds removed (reserve tops)

1 pound ground beef

½ cup chopped onion

1 (14.5 ounce) can diced tomatoes with juice

½ cup long grain white rice

½ cup water

1 teaspoon Worcestershire sauce

1 pinch salt

1 pinch ground black pepper

1 cup shredded Cheddar cheese

Chop enough reserved green pepper tops to equal 1/4 cup; discard remaining tops or use for another purpose. Set chopped pepper aside.

Place hollowed-out green peppers in a microwave-safe dish; cover and cook in microwave until bright green and steaming, about 3 minutes. Set peppers aside.

Cook and stir ground beef in a skillet with reserved chopped pepper tops and onion over medium heat until beef is browned, the juices run clear, and the onion is translucent, about 10 minutes; drain excess grease. Pour in diced tomatoes with their juice, rice, water, Worcestershire sauce, salt, and black pepper; bring to a boil. Reduce heat to low, cover skillet, and simmer until rice is tender, about 30 minutes.

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

Stir cheese into ground beef-rice mixture and spoon mixture into precooked peppers. Set peppers upright in an 8x8-inch baking dish.

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