4-6 lg. green peppers
1 lb. ground beef or equal portions beef/veal/pork
1 c. chopped onion
2 tbsp. butter
2 cans tomato soup
2 c. cooked rice
2 tsp. Worcestershire sauce
1/2 tsp. salt
Dash of pepper

Remove tops and seeds from peppers; cook in boiling salted water about 5 minutes; drain. Brown beef or meat mixture and onion in butter until tender. Stir in 1 can soup, 1 cup cooked rice and remaining ingredients. Cook about 10 minutes.

Spread remaining rice in baking dish; place peppers on top of rice and spoon mixture into peppers - any remaining mixture can be spooned around peppers on top of rice bed - pour 1 can of soup over peppers. Bake at 375 degrees for 30 minutes.