Stuffed Green Peppers

2 large green sweet peppers
Dash salt (optional)
3/4 pound ground beef, ground pork, ground lamb, or bulk pork sausage
1/3 cup chopped onion (1 small)
1 71/2-ounce can tomatoes, cut up
½ cup water
1/3 cup long grain rice
1 tablespoon Worcestershire sauce
½ teaspoon dried basil or dried oregano, crushed
½ cup shredded American cheese (2 ounces)
1 can of tomato soup


1. Halve sweet peppers lengthwise, removing stem ends, seeds, and membranes. Immerse sweet peppers into boiling water for 3 minutes. If desired, sprinkle insides with a dash of salt. Invert on paper towels to drain well.

2. In a large skillet cook meat and onion till meat is brown and onion is tender. Drain off fat. Stir in undrained tomatoes, water, uncooked rice, Worcestershire sauce, basil, or oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Bring to boiling. Reduce heat. Simmer, covered , for 15 to 18 minutes or till rice is tender. Stir in 1/4 cup of cheese.

3. Fill peppers with meat mixture. Place in a 2-quart square baking dish along with any remaining meat mixture. Bake in a 375* oven about 15 minutes or till heated through. Sprinkle with the remaining 1/4 cup of cheese. Let stand about 2 minutes or till cheese is melted. Makes 4 servings.