6 med. green peppers
1 lb. ground beef
1/3 c. onion, chopped
1 tbsp. fat
2 c. (or 1 lb. can) stewed tomatoes
3/4 c. packaged precooked rice
2 tbsp. worcestershire sauce
Salt and pepper, to taste
1 c. cheddar cheese, shredded

Cut off tops of green peppers; remove seeds and membrane. Precook green pepper cups in boiling, salted water about 5 minutes; drain. (For crisp peppers, omit precooking.) Sprinkle inside with salt.

Brown meat and onion in hot fat; add tomatoes, rice, worcestershire sauce, and salt and pepper to taste. Cover and simmer until rice is almost tender, about 5 minutes. Add cheese. Stuff peppers; stand upright in large baking dish. Place remaining filling in dish next to peppers or place in another casserole dish. Bake uncovered in moderate 350 degree oven for 25 minutes. Sprinkle with more cheese on top and brown 5 minutes. Serves 6.