Stuffed Pepper Cups

• 6 medium green peppers
• 1 lb. ground beef
• 1/3 c. chopped onion
• 1/2 tsp. salt
• dash of pepper
• 1 can tomatoes (1 lb.)
• 1/2 c. water
• 1/2 c. uncooked rice
• 1 tsp. Worcestershire
• 4 oz. sharp cheese, shredded

1. Cut tops off of peppers.
2. Remove seeds and membrane.
3. Precook pepper cups in boiling salted water about 5 minutes; drain.
4. (For crisp peppers, omit precooking.) Sprinkle inside of cups generously with salt.
5. Cook ground beef and onion until meat is lightly browned.
6. Season with salt and pepper.
7. Add tomatoes, water, rice and Worcestershire sauce.
8. Cover and simmer until rice is tender, about 15 minutes.
9. Stir in cheese.
10. Stuff peppers, stand upright in baking dish.
11. Bake, uncovered, at 350u0b0 for about 20 to 25 minutes.
12. Serves 6.

green peppers, ground beef, onion, salt, pepper, tomatoes, water, rice, worcestershire, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=782591 (may not work)