6 med. green peppers
1 lb. ground beef
1/2 tsp. salt
Dash black pepper
1/3 c. onion
1 lb. can tomatoes
1/2 c. water
1/2 c. long grain rice
1 tsp. Worcestershire sauce
4 oz. sharp Cheddar cheese

Cut off tops of 6 medium green pepper; remove seeds and membrane. Precook green pepper cups in boiling salted water and 5 minutes; drain. (For crisp peppers, omit precooking). Sprinkle inside of cups generously with salt. Cook 1 pound ground beef and 1/3 cup chopped onion until meat is lightly browned. Season with 1/2 teaspoon salt and dash of pepper. Add 1 (1 pound) can tomatoes, 1/2 cup water, 1/2 cup uncooked long grain rice and 1 teaspoon Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in 4 ounces sharp Cheddar cheese, shredded (1 cup). Stuff peppers; stand upright in 10 x 6 x 1 1/2 inch baking dish. Bake uncovered at 350 degrees for 20-25 minutes. Serves 6.