3 medium green peppers
1 1/2 lb. ground beef
1 diced onion
1/2 tsp. salt
dash of pepper
1 (16 oz) can crushed tomatoes
1 c. rice
3/4 c. water
1 tsp. Worcestershire sauce
1 c. shredded sharp process American cheese
Parmesan cheese

Cut off tops of green peppers. Cut in half lengthwise - clean seeds and membrane. Precook peppers in boiling salt water 5 minutes. Place peppers into 10 x 8 glass baking dish. Salt inside of peppers.

Brown meat and onions, drain off fat. Add 1/2 teaspoon salt and dash of pepper. Add tomatoes and Worcestershire sauce and simmer a few minutes. Add rice and water, stir well. Cover. Simmer per directions for rice. Stir in cheese.

Stuff peppers, put extra stuffing around peppers. Sprinkle top with Parmesan cheese.

Bake at 350°F for 20-25 minutes.

Serves 6.

Note: If you like your food hot and spicy you can add 1/2 to 1 can Rotel tomatoes and green chilies. Add this at same time as tomatoes and Worcestershire sauce.