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. cheese, shredded (American)

Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside. Cook the 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 browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire and dash pepper. Bring to boil. Reduce heat.