6 med. peppers
1 lb. beef
1/3 c. onion
1 tbsp. Mazola
2 c. stewed tomatoes
1 c. uncooked rice (minute)
2 tbsp. Worcestershire sauce
Salt and pepper
1 c. shredded, sharp processed cheddar cheese

Core peppers and put in boiling water 15-20 minutes. Brown meat and onion in Mazola oil. Add tomatoes, rice, Worcestershire sauce, salt and pepper. Cover and simmer until rice is tender. Add cheese, cook until melted. Stuff peppers and bake at 350 degrees for 25-30 minutes.

Can also be frozen by stuffing peppers, place in pan in freezer, then individually wrap in plastic bags before putting back in freezer.