4 med. green peppers
1 lb. lean ground beef
1/2 c. chopped onion
10 1/2 oz. can tomato soup
2 c. cooked rice
1 tsp. Worcestershire
1/2 tsp. salt
1/4 tsp. pepper

Remove top and seeds from peppers; cook in boiling water 5 minutes. Cook beef and onion in 1 tbsp. butter until onion is tender. Stir in 1/2 of soup, rice, Worcestershire, salt and pepper.

Spoon into peppers. Put in casserole and bake 30 minutes at 375 degrees. Heat remaining soup and serve over peppers. 4 servings.