4 med. green peppers
1/2 c. chopped onions
1 can condensed tomato soup
2 tsp. Worcestershire sauce
2 slices cheese, cut in strips
1 lb. ground beef
1/2 tsp. salt
1 c. cooked rice
Dash of pepper

Remove tops and seeds from peppers. Cook in boiling salted water about 5 minutes; drain. In skillet, brown beef and cook onion until tender. Stir to separate meat; pour off fat. Stir in 1 cup soup, rice, and seasonings. Spoon meat mixture into peppers. Arrange 1 1/2 quart casserole dish and bake at 375 degrees for 25 minutes. Top with remaining soup and cheese. Bake until cheese melts.