Stuffed Peppers

6 large bell peppers (red, yellow or green)
1 pound lean ground beef
3/4 cup chopped onion
4 large tomatoes, peeled and cut into wedges (about 5 cups)
1 cup Watkins Heartland Rice Medley, uncooked
1/2 to 3/4 cup water (depending on juiciness of tomatoes)
3 tablespoons Watkins Beef Soup Base
1 tablespoon Watkins Basil
1 teaspoon Watkins Thyme
3/4 teaspoon Watkins Italian Pepper
1 cup 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. 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 of the cheese. Spoon mixture into pepper halves. Place in a 2-quart shallow baking dish. Bake at 375 degrees F, uncovered, about 15 minutes or until heated through. Sprinkle with remaining cheese, let stand until melted.

Makes 6 servings.