Cut off tops of 6 medium green peppers. Remove seeds and precook them in boiling salted water about 5 minutes, drain.

For crisp peppers, do not precook. Sprinkle inside of caps with salt.

Cook 1 lb. ground beef and 1/3 cup chopped onion until meat is lightly browned; drain. Season with 1/2 tsp. salt and a dash of pepper. Add: 1/2 c. water 1/2 c. uncooked long grain rice 1 tsp. Worcestershire sauce

Cover and simmer until rice is tender, about 15 minutes. Stir in 4 oz. sharp American cheese, shredded (about 1 cup). Stuff peppers, stand upright in dish. Bake uncovered at 350 degrees for 20 minutes.