4 to 5 lg. green peppers
1 lg. onion, chopped
1 lg. ground chuck
1 (16 oz.) can tomatoes
2 slices bread, cubed
2 tbsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper
3/4 c. catsup, divided

Wash peppers; cut a slice off stem end, and remove seeds and membrane. Parboil peppers 5 minutes in a small amount of boiling salted water; drain and set aside.

Saute onion and beef. Drain and chop tomatoes, reserving juice. Combine bread cubes, Worcestershire sauce, salt, pepper, 1/2 cup catsup, tomatoes, and beef mixture. Stuff peppers with this meat mixture and place in a baking pan.

Combine 1/4 cup catsup and reserved tomato juice; pour over peppers. Cover and bake at 300 degrees for 1 hour.

To freeze, cool and wrap in foil. Label and date package; freeze. Remove from freezer about 12 hours before serving, and let thaw in refrigerator. Heat at 345 degrees for 15 to 20 minutes. Yields 4 servings.