6 lg. green peppers
1 lb. ground beef
1/2 c. chopped onion
1 (16 oz.) can tomato sauce
1/2 c. rice
1/2 c. water
1 tsp. salt
1 tsp. Worcestershire
1 c. shredded cheddar cheese

Cut tops from green peppers, clean insides. Chop enough of tops to make 1/4 cup. Cook whole green peppers, uncovered in boiling water for 5 minutes. Drain. Sprinkle insides lightly with salt. In skillet cook beef, onion and chopped pepper until meat is brown. Drain. Add tomato sauce, uncooked rice, water, salt, Worcestershire sauce and dash pepper. Bring to boiling; reduce heat. Cover and simmer 15 to 20 minutes or until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a glass baking pan. Bake, covered in a 350 degree oven for 30 to 35 minutes. Serves 6.