Stuffed Pepper Cups

• 6 medium green peppers
• 1 lb. ground beef
• 1/3 cup chopped onion
• 1/2 tsp. salt
• 1 1 lb. Can tomatoes
• 1/2 cup water
• 1/2 cup uncooked long grain rice
• 1 tsp. Worcestershire sauce
• 4 oz. sharp process cheese, shredded (about 1 cup)

1. Cut off tops of 6 medium green peppers; remove seeds and membrane. Precook green peppers in boiling, salted water about 5 minutes; drain. Sprinkle inside of cups generously with salt. Cook 1 lb. ground beef and 1/3 cup chopped onion till meat is lightly browned. Season with 1/2
2. tsp. salt and dash pepper. Add tomatoes, 1/2
3. cup water, 1/2
4. cup uncooked long grain rice, and 1 tsp. Worcestershire sauce. Cover and simmer till rice is tender, about 15 minutes. Stir in 4 oz. sharp process cheese, shredded. Stuff peppers; stand upright in 10x6x1 1/2-inch baking dish. Bake, uncovered, at 350u0b0 for 20-25 minutes. Serves 6.

green peppers, ground beef, onion, salt, tomatoes, water, long grain rice, worcestershire sauce, process cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=82977 (may not work)