4 med. green peppers
1 lb. ground beef
1/2 c. chopped onion
10 3/4 oz. condensed tomato soup
1 c. cooked extra long grain rice
2 tsp. Worcestershire sauce
1/8 tsp. cayenne pepper
2 slices mild process cheese, cut in strips

With sharp knife, cut thin slice from top of each green pepper; remove stem and seeds. In 3 quart saucepan over medium heat, in 1 inch boiling water, heat green peppers to boiling. Reduce heat to low. Cover; simmer 5 minutes or until green peppers are tender-crisp. Drain; in 1 1/2 quart casserole, arrange green peppers.

In 10 inch skillet over medium heat, cook beef and onion until beef is browned and onion is tender. Drain fat. Stir in 1 cup soup, rice, Worcestershire and pepper. Spoon meat mixture into green peppers. Bake at 400 degrees for 20 minutes or until hot. Top with remaining soup and cheese. Bake 5 minutes more or until cheese is melted. Makes 4 servings.