6 med. peppers
1 lb. ground beef
1/3 c. onion
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
1 c. sharp American cheese

Cut off tops of 6 peppers. Remove seeds and membrane. Precook pepper cups about 5 minutes, drain. (For crisp peppers, omit pre-cooking.) Sprinkle inside of cup generously with salt.

Cook 1 pound ground beef and 1/3 cup chopped onion until meat is lightly browned. Season with 1/2 teaspoon salt and dash of pepper. Add 1 (1 pound) can tomatoes, 1/2 cup water, 1/2 cup uncooked long grain rice. Add 1 teaspoon Worcestershire sauce.

Cover and simmer until rice is tender. About 15 minutes. Stir in 1 cup sharp process American cheese, shredded. Stuff peppers. Stand upright in baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes put shredded cheese on top.