GROUND BEEF STUFFED GREEN BELL PEPPERS WITH CHEESE

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Servings: INGREDIENTS 3 YIELD 6 peppers

6 large green peppers

1 lb beef, Ground

1⁄2 cup onion, Chopped

1 (16 ounce) can tomatoes, diced

1⁄2 cup long grain rice

1⁄2 cup water

1 teaspoon salt

1 teaspoon Worcestershire sauce

1 cup cheddar cheese, Shredded (about 4 ounces)

Cut tops from green peppers; discard seeds and membranes.

Chop enough of the tops to make ¼ cup, set aside.

Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and ¼ cup chopped pepper till meat is browned and vegetables are tender.

Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and a dash of pepper.

Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender.

Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.

Bake, covered in a 350 degree oven for 30 minutes.

Servings: INGREDIENTS 3 YIELD 6 peppers

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