Stuffed Green Peppers

Cut tops from green peppers, discard seeds and chop enough of the tops to make 1/4 c.

Set aside.

Cook whole peppers uncovered in boiling water 5 minutes, invert, drain and sprinkle insides with salt.

In skillet, cook beef, onion and 1/4 c. chopped green peppers until meat is brown and veggies are tender.

Drain off excess fat and add tomatoes with juice, uncooked rice, water, salt, Worcestershire sauce and a dash of pepper.

Bring to boil, reduce heat, cover and simmer 15-18 minutes until rice is tender. Stir in cheese.

Stuff peppers with meat mixture.

Place in baking dish and bake covered at 350 degrees for 30-35 minutes.