4 med. green peppers
1/2 lb. ground beef
1/2 c. chopped onion
1 tbsp. butter
1 can condensed tomato soup
2 c. cooked rice
1 tsp. Worcestershire sauce (optional)
1/2 tsp. salt and dash of pepper

Remove tops and seeds from peppers. Cook in boiling water (salted) for 5 minutes, drain. Brown beef and onion in butter until tender. Stir in 1/2 cup soup and remaining ingredients.

Spoon meat mixture into peppers. Place in 1 1/2 quart casserole. Bake at 375 oven for 30 minutes. Heat remaining soup and serve over peppers. Makes 4 servings.