Stuffed Peppers

Directions

1. 1
   Cut tops from peppers; discard seeds and membranes.
2. 2
   Cook whole peppers and tops in boiling water for 5 minutes.
3. 3
   Invert to drain well; save water.
4. 4
   Sprinkle inside of peppers lightly with salt. In skillet, cook meat and onion until meat is browned and onion tender.
5. 5
   Drain off excess fat.
6. 6
   Add tomatoes, uncooked rice, salt, Worcestershire sauce, bouillon cube and pepper.
7. 7
   Bring to boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
8. 8
   Stir in cheese, if desired.
9. 9
   Stuff peppers with meat mixture.
10. 10
    Place in baking dish.
11. 11
    Add 2 tablespoons pepper water to each pepper and put tops back on.
12. 12
    Add a little of the water around the peppers.
13. 13
    Cover and bake at 350° for 30 to 35 minutes.
14. 14
    Serves 6.