Stuffed Green Peppers

From Beth

Ingredients

  • 6 large green peppers
  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 1 (16 oz) can tomatoes, cut up
  • 1/2 cup long grain rice
  • 1/2 cup water
  • 1 tsp. salt
  • 2 tsp. Worcestershire sauce
  • Dash pepper
  • 1 cup shredded cheese American cheese

Directions

  1. Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/4 cup; set aside.
  2. Cook the whole green peppers, uncovered, in boiling water for 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.
  3. In a skillet, cook ground beef, onion, and the 1/4 cup chopped green pepper till meat is browned and vegetables are tender. Drain off excess fat.
  4. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire, and pepper. Bring to boil; reduce heat. Cover and simmer 15 to 18 minutes or till rice is tender.
  5. Preheat oven to 350°. Stir cheese into ground beef mixture and stuff peppers. Place in a 10"x6"x2" baking dish. Bake, covered, for 30-35 minutes.
  6. Cover with 1 slice American cheese. Put back in oven for 5 minutes.

Serves 6