1 lb. ground beef
1/3 c. chopped onions
1/2 tsp. salt
Dash of pepper
1 lb. can tomatoes
1/2 c. water
1/2 c. uncooked long-grain rice
1 tsp. Worcestershire sauce
4 oz. shredded sharp process American cheese
6 bell peppers

Cook meat and onion until meat is lightly browned. Season with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in cheese. Cut off tops of medium peppers and remove seeds and membrane.

Precook peppers in boiling salted water about 5 minutes; drain. (For crisp peppers, omit precooking.) Sprinkle inside of cups generously with salt. Stuff peppers with meat mixture, standing upright in 10 x 6 x 1 1/2 inch baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes. Serves 6.