Cheesy Stuffed Peppers

6 medium green peppers

1 1/2 lbs. ground meat

1 medium onion chopped

1/2 tsp. salt

2 tsp. oregano

2 c. shredded cheddar cheese

2 1/2 c. chopped fresh tomatoes

1 1/2 c. cooked rice

Preheat oven to 375 degrees.

Cut peppers in half lengthwise. Remove seeds. In a baking dish add 1 T. water and line peppers in skin side down. Microwave for 2 minutes. Drain and pat peppers dry with a paper towel.

In a large skillet brown the beef and onions. Drain off excess fat. Add the salt and oregano.

Remove skillet from heat. Stir in the rice, tomatoes and half of the cheese.

Scoop filling into the peppers.

Top with remaining cheese.

Bake uncovered 20-25 minutes.