6 Red Bell Peppers
1 pound ground beef
1/3 cup onion, chopped
1/2 teaspoon salt
dash pepper
1 -1 pound can tomatoes
1/2 cup water
1/2 cup uncooked long grain rice
1 teaspoon Worcestershire Sauce
4 ounce sharp processed American cheese, shredded

Note: For crisp peppers omit precooking peppers in boiling salted water for 5 minutes.

Cook 1 pound beef and 1/3 cup onions until meat is lightly browned. Season with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer till rice is tender, about 15 minutes. Stir in cheese. Stuff peppers. Stand upright in 10 x 6 x 1 -1/2 baking dish.

Bake uncovered at 350°F for 20 to 25 minutes.

Serves 6.