6 lg. green peppers
1 lb. ground beef
1/2 c. chopped onion
1 (16 oz.) can tomatoes, cut up
1/2 c. long grain rice
1/2 c. water
1 tsp. salt
1 tsp. Worcestershire sauce
1 c. shredded American cheese

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook whole green peppers, uncovered, in boiling water for 5 minutes. Invert to drain well. Sprinkle insides of peppers lightly with salt.

In a skillet cook ground beef, onion, and 1/4 cup chopped green pepper until meat is brown and vegetables are tender. Drain off fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and dash of pepper.

Bring to boil; reduce heat. Cover and simmer 15 minutes until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Put in baking dish (cover). Bake at 350 degrees for 30-35 minutes.