Vegetarian Stuffed Peppers

I made up this recipe last week by combining several similar recipes. It turned out very good, but there are a few changes I will make for next time. First of all, I would use red or yellow or orange peppers. I do not really like the taste of green peppers. I would also add some black beans to give variety to the texture. Finally, I would omit the cheese. It was good enough without it.

4 green bell peppers
salt to taste
1/2 c. chopped onion
salt and pepper to taste
1 can diced tomatoes
1 t. Worcestershire sauce
1/2 c. uncooked rice
3/4 c. quinoa
1 1/2 c. water
1/2 c. cheese (optional)
tomato sauce, tomato soup, or pasta sauce

Cut the peppers in half and remove seeds. Cook peppers in boiling salted water for about 5 minutes. In a pressure cooker add onion, salt and pepper, tomatoes, worcestershire sauce, rice, quinoa, and water. Cook for 16 minutes under the lower pressure line. Fill the peppers with the rice mixture and cover with tomato sauce and cheese.

Bake in the oven at 350 for about 15-20 minutes or until heated through.