| 1. |
Pre-heat oven to 350 °F (175 °C). |
| 2. |
Cut tops off green peppers and remove seeds and membrane. Precook green pepper cups in boiling salted water about 5 minutes; drain. Sprinkle inside of cups generously with salt. |
| 3. |
Cook lean ground beef and onion till meat is lightly browned. Season with salt and dash of pepper. |
| 4. |
Add tomatoes, water, uncooked long grain rice, and Worcestershire sauce. |
| 5. |
Cover and simmer till rice is tender, about 15 minutes. |
| 6. |
Stuff peppers with mixture; stand upright in 10 x 6 x 1/12" baking dish. Bake uncovered for 20 to 25 minutes. |
| 7. |
After simmering you can optionally stir in a cup of shredded American sharp cheese into the mixture before stuffing the peppers if desired. |
