Stuffed Bell pepper recipe

6 md Green peppers; remove seeds
1 lb Ground beef
1/3 c Onions; chopped
1/2 ts Salt
1 dash Pepper
1 1-lb can tomatoes
1/2 c Water
1/2 c long-grain rice; Uncooked
1 ts Worcestershire sauce
4 oz Processed cheese (American); Sharp

Cut off the tops of 6 medium green peppers; remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 minutes; drain. (For crisp peppers, omit precooking). Sprinkle inside of cups generously with salt. Cook 1 pound ground beef and 1/3 cup chopped onion til meat is lightly browned. Season with 1/2 teaspoon salt and dash pepper. Add one 1-pound can tomatoes, 1/2 cup water, 1/2 cup uncooked long-grain rice, and 1 teaspoon Worcestershire sauce. Cover and simmer til rice is tender, about 15 minutes. Stir in 4 ounces sharp process American cheese, shredded (1 cup). Stuff peppers; stand upright in 10x6x1-1/2 inch baking dish. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Serves 6.

Original recipe makes 6 Servings