Cut off 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 until meat is lightly browned. Season with 1/2 teaspoon salt and dash pepper. Add 1 one pound can tomatoes, 1/2 cup water, 1/2 cup uncooked long grain rice, and 1 teaspoon Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in 4 ounces sharp process American cheese, shredded, 1 cup. Stuff peppers, stand upright in 10" x 6" x 1 1/2" baking dish. Bake uncovered at 350 degrees for 20-25 minutes. Serves 6.

I always pour an 8 ounce can of tomato sauce on top of the stuffed peppers and around the bottom of the pan to keep them moist.