1 lb. ground beef
2 c. stewed tomatoes
1 med. onion, chopped
1 c. dry rice (not Minute Rice)
2 tbsp. Worcestershire sauce
Salt and pepper to taste

Brown beef and onion, drain excess fat. Boil rice until done, then add tomatoes, salt and pepper, Worcestershire. Cook about 10 minutes, then stuff mixture into pepper cups. Cook 35 to 40 minutes at 350 degrees. Makes enough to stuff about 12 peppers, depending on their size. Shredded cheese can be added last 5 minutes of cooking if desired.