6 lg. peppers
1 1/2 lb. ground beef
1/2 c. chopped onions
16 oz. can tomatoes, or 2 lg. fresh tomatoes
1/2 c. rice
1/2 c. water
1 tsp. salt
1 tsp. Worcestershire sauce
1 c. shredded cheese (American, cheddar, Jack or Colby)
1 c. shredded Mozzarella cheese

Cut tops from peppers. Discard seeds. Chop enough of tops to make 1/4 cup; set aside. Bring pan of water to boil. Cook whole peppers in boiling water for 5 minutes. Invert to drain well. Sprinkle inside of pepper with salt and pepper. Brown ground beef with onions and 1/4 cup chopped peppers. Drain. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire and dash of pepper. Bring to boil; reduce heat. Simmer 15 minutes. Stir in cheese, NOT MOZZARELLA. Stuff peppers with meat/cheese mixture. Place in baking dish, 10 x 6 x 2 inch. Sprinkle Mozzarella cheese on top of each pepper. Bake covered 30 to 35 minutes at 350 degrees. Serve with rice. Serves 6.