Stuffed Peppers

• 4 large green peppers, tops off and seeded
• 1 lb. hamburger
• 1/2 c. chopped onion
• 1 can chopped tomatoes (14 oz., or 1 qt.)
• 1 c. water
• 2/3 c. long-grain rice
• 2 Tbsp. Worcestershire sauce
• spices (I use oregano and basil)
• 1 c. shredded cheese (optional)

1. Boil hollowed out whole peppers for 3 minutes in saltwater; drain.
2. Brown hamburger and onion; drain.
3. Add tomatoes to hamburger mixture and spices, uncooked rice and water, Worcestershire sauce, salt and pepper to taste.
4. Simmer until rice is tender (about 20 minutes).
5. Fill peppers with mixture and any remaining mixture; spoon around outside of peppers in 2-quart baking dish.
6. Bake at 375u0b0 for 15 minutes.
7. Sprinkle cheese on top and bake 2 minutes more; let stand 2 minutes or until cheese melts.
8. Then serve.
9. These can be made up to the baking part and frozen.

green peppers, hamburger, onion, tomatoes, water, longgrain rice, worcestershire sauce, basil, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98480 (may not work)