4 lg. green peppers
2 c. leftover fish, flaked
1/2 c. cooked rice
1 c. tomato puree
1/2 c. minced onion
1 tsp. Worcestershire sauce
2/3 c. buttered crumbs
2 tbsp. butter
Salt and pepper to taste

Cut tops from green peppers and remove seeds. Serve whole or cut in half, lengthwise. Simmer in 2 cups of boiling water for 5 minutes; rinse in cold water and drain.

Combine remaining ingredients, except buttered crumbs; fill peppers. Top with crumbs. Bake 8 inch square casserole with 1/2 cup water 25-30 minutes at 375 degrees. Serves 4.