6 green peppers
1 can salmon
1/3 c. raw rice
1/4 c. onion
2 bunches of carrots
1/3 c. water
2 tbsp. Worcestershire sauce
1/2 tsp. salt
2/3 c. water

Remove stem and seeds from peppers. Flake salmon, add rice, seasoning and 1/2 cup water. Stuff peppers to 3/4 full, arrange the stuffed peppers around edge of the pan. Place sliced carrots in the center, add salt and 2/3 cup of water. Cook on low heat 45 minutes without removing cover. Serve peppers with rice and white sauce.