Stuffed Bell Peppers

My step mother made this recipe from that classic red and white checkered book. It is a great recipe. When I started cooking at work I was reluctant to make this for dinner. Being the cook for the last 2 years I have been able to season the kids to be great eaters. So naturally when I made this dish it was a home-run! Excited!! I don't make it the same way as the trusted cookbook but its better.

Ingredients
4 bell peppers, any color
1 pound lean ground beef
1c  long-grain rice
2tsp salt
2tbsp olive oil
1 chopped onion
1 can (14.5 ounces) diced tomatoes
3tbsp tomato paste
1/3c water
1 clove garlic, crushed
1/2tsp dried leaf basil
1 1/2tsp salt, divided
1/2tsp ground black pepper, divided
1tbsp Worcestershire sauce
Shredded Cheddar cheese

Method 

Cut peppers in half; remove seeds and membranes.  Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside. (BLANCH)

 Heat olive oil in a large skillet over medium heat until hot. Sauté chopped onion,  for about 5 minutes, or until  tender. Add tomatoes, tomato paste, water, crushed garlic, basil, salt & pepper. Simmer for about 10 minutes, add ground beef, Worcestershire sauce, and  tomato. Mix well. Let simmer and cook until meat is browned. Add rice to mixture. Stuff peppers with meat mixture and place in a 3-quart baking dish. Cover with foil. Bake at 350° for 55 to 65 minutes. Top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.