1 c. cooked unsalted reg. rice (1/3 c. uncooked)
2 lg. or 3 med. green peppers
1 lb. ground beef
1 can (10 3/4 oz.) condensed tomato soup
2 tsp. Worcestershire sauce
1/8 tsp. Durkee ground black pepper
3/4 c. (3 oz.) shredded Swiss cheese
1 can (2.8 oz.) Durkee French fried onions

Preheat oven to 375 degrees. In medium saucepan, bring 1 quart water to a boil. Remove tops and seeds from green peppers; cut lengthwise into quarters. Cook pepper quarters in boiling water for 4 to 5 minutes or until tender-crisp; drain. Arrange pepper quarters around sides of 1 1/2 quart casserole, forming a shell. In large skillet, brown ground beef; drain. Stir in soup, hot rice, Worcestershire sauce, black pepper, 1/2 cup cheese and 1/2 can French fried onions. Spoon meat mixture into green-pepper-lined casserole. Bake, covered, at 375 degrees for 35 minutes or until heated through. Top with remaining cheese and onions; bake, uncovered, 3 minutes or until onions are golden brown. Makes 4 servings.