Recipe - Stuffed Green Peppers With Cheese

6 lg Green peppers
1 pound Ground beef
One half cup Chopped onion
1 cn (16 ounce) tomatoes, minced
One half cup Long grain rice
One half cup Water
1 teaspoon Salt
1 teaspoon Worchestershire sauce
1 cup Shredded cheddar cheese
(about 4 ounces)

Cut tops from green peppers; discard seeds and membranes. Chop enough of
the tops to make One fourth 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 One fourth cup chopped pepper till meat is browned and vegetables
are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice,
water, salt, worchestershire, 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.

We had these not too long ago and we both decided that they needed a little
more seasoning. We put a little hot pepper sauce on them and they were much
better. I would probably include 2 teaspoons in the meat mix the next time
that I make them. Posted to TNT Prodigy's Recipe Exchange Newsletter by
Dorothy Hart whhart@dcn.davis.ca.us on Mar 16, 1997