Stuffed Peppers

Stuffed Red Peppers
6 med. red, orange or yellow peppers
1 lb. ground beef
1/2 c. chopped onion
1 can whole kernel corn
1 (12 oz.) can V-8 juice
1 tsp. Worcestershire sauce
3/4 tsp. salt
2 c. shredded sharp cheese
Cut off tops of peppers; remove seeds and membranes. Precook pepper cuts in boiling salted water 5 minutes, drain. Sprinkle inside with salt. Brown meat and onion; add next 5 ingredients; simmer until hot about 5 minutes. Add cheese and stir until melted. Stuff peppers; stand upright in 11 x 7 x 1 1/2 inch baking dish. Fill baking dish to 1/2 inch with water. Bake uncovered at 350 degrees for 40 minutes.