6 to 8 green peppers
1 sm. onion, chopped
3 tbsp. vegetable oil
1/2 lb. ground beef
1 egg, beaten
1 1/2 c. rice, cooked
1/2 tsp. Worcestershire sauce
Salt & pepper to taste
Parsley, thyme, garlic salt
1/2 c. cheese, shredded
1/2 c. bread crumbs

Wash peppers, remove tops, seeds and fibers. Blanch shells in boiling salted water for 2 minutes. Drain carefully. Dice the raw tops; with onion, saute in oil. Crumble ground beef into mixture and stir until meat is brown. Add egg, rice, Worcestershire sauce, salt and pepper seasonings. Fill green peppers with mixture. Combine cheese and bread crumbs; sprinkle on top of each pepper. Stand peppers in greased pan or casserole to keep them upright. A sauce is not necessary but if desired, heat 1 can tomato sauce, 1 cup cooked tomatoes or mushroom sauce to pour over pepper shells. Bake for 20 minutes at 350 degrees.