6 med. green peppers
1 lb. ground beef
1/2 c. chopped onion
3/4 tsp. salt
Dash pepper
1 (16 oz.) can tomatoes, cut up
1/2 c. reg. rice
1/2 c. water
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
1 c. shredded sharp American cheese (4 oz.)

Remove tops and seeds from green peppers, chop enough of the tops to make 1/4 cup. Cook whole green peppers in boiling salted water for 3 to 5 minutes. Invert to drain. Sprinkle insides of peppers lightly with salt.

In skillet cook beef, onion and 1/4 cup chopped green peppers until meat is brown and vegetables are tender. Drain off excess fat Season with 3/4 teaspoon salt and pepper. Add tomatoes, uncooked rice, water, and Worcestershire sauce and chili powder.

Cover and simmer until rice is tender 15 to 20 minutes. Stir in half the cheese. Stuff peppers with meat mixture. Bake in 12 x 7 1/2 x 2 inch baking dish at 350 degrees for 25 to 30 minutes. Sprinkle with remaining cheese; return to oven until cheese melts, 2 to 3 minutes longer. Serves 6.