Beef In Pepper Cups
|Green peppers||6 Medium|
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce, cut (1 Can)|
|Regular rice||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Shredded sharp american cheese||4 Ounce|
Remove tops and seeds from green peppers; chop enough of the tops to make 1/4 cup.
Cook whole green peppers in boiling salted water for 3 to 5 minutes; invert to drain.
Sprinkle insides of peppers lightly with salt.
In skillet cook beef, onion, and the 1/4 cup chopped green pepper till meat is brown and vegetables are tender.
Drain off excess fat.
Season with the 3/4 Teaspoon salt and pepper.
Add tomatoes, uncooked rice, water, Worcestershire, and chili powder.
Cover and simmer till rice is tender, 15 to 20 minutes.
Stir in half the cheese.
Stuff peppers with meat mixture.
Bake in 12x7 1/2 x2-inch baking dish at 350° for 25 to 30 minutes.
Sprinkle with remaining cheese; return to oven till cheese melts, 2 to 3 minutes longer