4 med. green peppers
1/2 lb. lean ground beef
1/2 c. chopped onion
1 c. canned tomatoes, drained
1 c. cooked rice
1/2 tsp. Italian seasoning
1/4 tsp. salt
Dash of pepper
1 tbsp. Worcestershire sauce
1/4 c. bread crumbs
1 c. tomato sauce

Slice off stem end of pepper; remove seeds and membranes. Blanch 5 to 10 minutes in boiling water. Combine beef and onion in non-stick skillet. Saute over low heat until beef is browned; drain fat. Add tomatoes; continue cooking until liquid is absorbed. Remove form heat and stir in rice, Italian seasoning, salt, pepper and Worcestershire sauce. Place 1/2 cup portions of mixture into peppers; sprinkle bread crumbs over mixture. Place peppers in non-stick baking dish. Bake at 350 degrees about 20 minutes or until browned. Heat sauce; pour 1/4 cup over each pepper and serve.