Instructions: Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well.

Sprinkle insides of peppers lightly with salt. In a skillet cook ground beef, onion and 1/4 cup chopped pepper till meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, worchestershire, and a dash of pepper. Bring to boiling, reduce heat. Cover and simmer about 20 minutes or till rice is tender. Stir in cheese. Stuff peppers with meat mixture. Place in a 10x6x2 baking dish.

Bake, covered in a 350 degree oven for
30 minutes.

We had these not too long ago and we both decided that they needed a little more seasoning. We put a little hot pepper sauce on them and they were much better. I would probably include 2 teaspoons in the meat mix the next time that I make them.

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