6 green bell peppers
1 lb. ground beef
1/2 tsp. salt
1 (1 lb.) can tomatoes
1/2 c. uncooked Minute rice
Salted water
1/3 c. onion
Dash of pepper
1/2 c. water
1 tsp. Worcestershire sauce

Cut tops off peppers; de-seed and remove membrane. Boil for 15 minutes in salted water. In skillet, brown ground beef and onion. Add salt, pepper, tomatoes, water, rice, Worcestershire sauce. Cover and simmer until rice is tender (about 15 minutes). Spoon into peppers. Bake 25 minutes at 350 degrees.