4 med. green peppers
1/3 c. chopped onion
1 can (10 3/4 oz.) condensed tomato soup
1 c. cooked rice
1 tsp. Worcestershire sauce
Mild Cheddar cheese (optional)
1 lb. ground beef
1 tbsp. butter
1/2 tsp. salt
Dash of pepper

Remove tops and seeds from peppers; cook in boiling salted water about 5 minutes; drain. Brown beef and cook onions in butter until tender; stir in 1 cup soup and remaining ingredients. Spoon meat mixture into peppers. Place in 1 1/2 quart casserole. Bake in a 350 degree oven 30 minutes. Heat remaining soup and serve over peppers.

Cheese may be added a little in the ingredients and also on top of peppers 5 minutes before they finished cooking to melt. May be served over rice, mashed potatoes or whatever you wish. Enjoy!