Stuffed Peppers

• 6 large peppers
• 1 lb. hamburger
• 1/2 c. chopped onion
• 1 (16 oz.) can tomatoes, cut up or pureed
• 3/4 c. long grain rice
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 1 c. shredded American cheese (optional)
• 1 or 2 bouillon cubes

1. Cut tops from peppers; discard seeds and membranes.
2. Cook whole peppers and tops in boiling water for 5 minutes.
3. Invert to drain well; save water.
4. Sprinkle inside of peppers lightly with salt. In skillet, cook meat and onion until meat is browned and onion tender.
5. Drain off excess fat.
6. Add tomatoes, uncooked rice, salt, Worcestershire sauce, bouillon cube and pepper.
7. Bring to boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
8. Stir in cheese, if desired.
9. Stuff peppers with meat mixture.
10. Place in baking dish.
11. Add 2 tablespoons pepper water to each pepper and put tops back on.
12. Add a little of the water around the peppers.
13. Cover and bake at 350u0b0 for 30 to 35 minutes.
14. Serves 6.

peppers, hamburger, onion, tomatoes, long grain rice, salt, worcestershire sauce, american cheese, bouillon cubes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164964 (may not work)