6 lg. green peppers
1 lb. ground beef
1/2 c. chopped onion
1 (16 oz.) can tomatoes, chopped
1/2 c. rice (uncooked)
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 c. water
1 c. shredded American or Cheddar cheese, 4 oz.
1/2 c. bread crumbs or crushed seasoned croutons (optional)
3 tbsp. butter, melted (optional unless using bread crumbs)

Preheat oven to 350 degrees. Cut tops from peppers and discard seeds and membranes. Chop tops to make 1/4 cup pepper and set aside. Cook whole peppers in boiling water for 5 minutes; invert to drain. Sprinkle insides lightly with salt.

In skillet cook meat, onion, 1/4 cup chopped peppers until meat is browned and vegetables are tender (drain off excess fat). Add undrained tomatoes, rice (uncooked), water, salt and Worcestershire sauce.

Cover and simmer 15 minutes or until rice is tender. Stir in cheese, stuff peppers with mixture, spray 10 x 6 x 2 inch baking dish with Pam and place peppers in dish. Top with buttered crumbs. Cover and bake for 30-35 minutes.