4 bell peppers
1 lb. lean ground beef
1/3 c. chopped onions
1 lb. can peeled tomatoes, drained
1/2 c. water
1/2 c. Minute Rice
1 tsp. Worcestershire sauce
1 c. grated cheddar cheese

Slice off stems, remove seeds and pulp and pre-cook peppers in salt water about 5 minutes. Cook beef and onions until meat is lightly browned. Add tomatoes and rice. Remove from heat, cover until rice is tender. Stir in cheese and stuff peppers. Bake at 350 degrees for 20 to 25 minutes.