6 med. green peppers
1 lb. beef (ground)
1/3 c. chopped onion
1/2 tsp. salt
1 tsp. Worcestershire sauce
Dash of pepper
1 lb. can tomatoes
1/2 c. water
1/2 c. uncooked long grain rice
4 oz. cheese, shredded

Cut off tops of green peppers. Remove seeds and membrane. Precook green peppers in boiling salted water about 5 minutes, drain. For crisp peppers, omit precooking. Sprinkle inside of cups generously with salt. Cook beef and onion until meat is lightly browned. Season with salt and pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover and simmer until rice is tender. Top with cheese.