6 med. green peppers
1 c. veg. burger
1/2 c. onion, chopped
3/4 tsp. salt
Dash pepper
1 (16 oz.) can tomatoes, cut up
1/2 c. regular rice
1/2 c. water
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
1 c. (4 oz.) shredded Cheddar cheese

Remove tops and seeds from green peppers. Chop enough of the tops to make 1/4 cup. Cook whole green peppers in boiling salted water for 3 to 5 minutes, invert to drain. Sprinkle insides of peppers lightly with salt.

In skillet cook veg. burger, onion and the 1/4 cup of green pepper until vegetables are tender. Season with 3/4 teaspoon of salt and pepper. Add tomatoes, uncooked rice and water, Worcestershire sauce and chili powder. Cover; simmer until rice is tender, 15 to 20 minutes. Stir in half the cheese.

Stuff peppers with mixture. Bake in 12 x 7 inch baking dish at 350 degrees for 25 to 30 minutes. Sprinkle with remaining cheese; return to oven until cheese melts. Makes 6 servings.