4 to 6 med. green peppers
3/4 c. long grain rice, cooked in 1 1/2 c. water
About 1 tbsp. salt
1 lb. ground beef
1/3 c. onion, chopped
1/2 tsp. salt
1/8 tsp. ground pepper
1 (1 lb.) can stewed tomatoes
1 (6 oz.) can tomato sauce
1 tsp. Worcestershire sauce
2 oz. Sharp Cheddar cheese, grated
2 oz. Sharp Cheddar Cheese, grated

Cut peppers (tops off only if very small) in half (if larger - because it easier to serve and eat); remove seeds and membrane. Precook green pepper cups in boiling, salted water for about 5 minutes; drain. (For crisp peppers, omit precooking.) Sprinkle inside of cups generously with salt.

Cook rice in boiling, salted water (3/4 cup long grain rice to 1 1/2 cups boiling water). Cover and cook for 20 minutes on simmer - do not open until done.

Meanwhile, brown 1 pound ground beef and 1/3 cup chopped onion in a little olive oil, until meat is lightly browned. (Drain if fatty.) Add 1 pound can stewed tomatoes (cut up pieces if large). Add 1 teaspoon Worcestershire sauce. Stir and simmer. Add 6 ounce can tomato sauce. Stir in 2 ounces Sharp Cheddar cheese, grated.

Arrange drained pepper cups in oblong Pyrex dish. Stir cooked rice into ground beef mixture. Mix well. Scoop ground beef mixture into pepper cups. Mound well. Sprinkle remaining 2 ounces grated Cheddar cheese over top of stuffed peppers. Bake, uncovered, at 350 degrees for 20 to 25 minutes. Serve with additional rice, if desired.