2 med. green peppers
1/3 lb. lean ground beef
1 tsp. minced onion
1/3 c. tomato paste
1/3 c. water
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. chili powder, optional
4 drops hot pepper sauce
Dash of pepper
1/4 c. quick cooking rice
1/2 c. (2 oz.) shredded Cheddar cheese
Additional shredded Cheddar cheese, for garnish

Wash peppers, remove tops, seeds and membrane. Parboil in salted, boiling water 5-6 minutes; drain. Brown beef with onion in a small skillet. Drain off fat. Stir in tomato paste, water, Worcestershire sauce, salt, chili powder, pepper sauce and pepper. Cover and bring to a boil.

Remove from heat. Stir in rice and let stand covered 5 minutes for rice to absorb moisture and become soft. Stir in cheese and divide mixture into each prepared pepper. Bake or freeze for future use. To bake, stand upright in baking dish. Place in preheated 350 degree oven; bake 25 minutes. Garnish with shredded cheese.