6 med. bell peppers
1/3 c. onion, chopped
1/2 c. uncooked long-grained rice
4 oz. (1 c.) sharp American cheese, shredded
1 lb. ground beef
1 (16 oz.) can tomatoes, cut up
1 tsp. Worcestershire sauce

Cut off tops of green peppers; remove seeds and membrane. Scallop edges. Precook peppers in boiling salted water 5 minutes; drain. (For crisp peppers omit precooking.) Sprinkle inside of peppers generously with salt. Brown meat with onion. Add 1/2 teaspoon salt and a dash of pepper. Stir in tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, simmer 15 minutes and stir in cheese. Stuff peppers; place in 10 x 6 x 1 1/2 inch baking dish. Bake at 350 degrees for 20 to 25 minutes. Serves 6.