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 pinch black pepper
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 1/4 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 the 1/4 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 black 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, uncovered in a 350° oven for 30 minutes.