6 med. green peppers
1 lb. ground beef
1/3 c. onion, chopped
2 c. stewed tomatoes (or a 1 lb. can)
3/4 c. pre-cooked or 3-minute rice
2 tbsp. Worcestershire sauce
1 tsp. hot sauce
1 c. shredded sharp cheddar cheese
Salt and pepper to taste

Cut off tops of peppers. Remove seeds and membrane. Pre-cook peppers in boiling salted water about 5 minutes until they begin to lose the bright green color.

Brown meat and onion in large skillet until meat begins to look done. Add the tomatoes, rice, Worcestershire sauce, hot sauce, and salt and pepper. Cover and simmer until rice is done, 5-10 minutes. Add the cheese and stir well.

Stuff the peppers and stand upright in a baking dish. I like to top them with a little additional grated cheese. Bake at 350 degrees for about 25 minutes or until hot through. These may be fixed ready to go in the oven, and frozen. Partially defrost before baking, or extend the baking time.