Directions Preheat oven to 350 degrees. Cut
tops from green peppers; discard seeds and
membranes. Chop enough of the green pepper 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 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 pepper.
Bring to a boil, reduce heat, cover and simmer
about 20 minutes or until 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.