Cut the bell peppers in half and remove the seeds. Place them in a pot of boiling water for 3 minutes. Remove to a baking dish. In a skillet, brown the ground beef.
-Drain off the grease and add the onions and cook for 1 minute. Add in all the seasonings, Worcestershire sauce, and hot sauce.
-Stir to combine well. Stir in the tomatoes with juice and cook for 1 minute. Stir in the rice and combine well.
-Spoon the mixture into the pepper shells halfway and sprinkle with a little cheese. Fill the rest of the way and mound it on top then sprinkle with more cheese.
-Bake in a 350 degree oven for 20-25 minutes.
If you were raised in the South, you likely had these potatoes a few times a month. It’s still a dish I crave today!
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