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Stuffed Peppers

6 lg. green peppers (bell)
1 lb. ground beef
1/2 c. chopped onion
1 (16 oz.) can tomatoes, cut up
1/2 c. white rice
1/2 c. water
1 tsp. salt
1 tsp. Worcestershire sauce
1 c. shredded Colby Cheese

Preheat oven to 350 degrees.Cut tops from bell peppers; trash seeds and all the other goods. Cook the whole green peppers, uncovered, in boiling salted water for 5 minutes, take them out, flip them over and make sure all the water is out. Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onions until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce, and dash of pepper. Bring to boiling; reduce heat. Cover and simmer 15 minutes or until rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a large baking dish. Bake, covered, in a 350 degree oven for 30 to 35 minutes.

Makes 6 servings.

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