* Or instead use 2 cups stewed tomatoes
Cut off tops of green bell peppers; remove seeds and membrane. Precook pepper cups in boiling salted water about 5 minutes; drain. ** Sprinkle pepper cups inside with salt.
Brown meat and onion in vegetable oil; add tomatoes, rice, and Worcestershire. Salt & Pepper to taste. Cover and simmer till rice is almost tender (about 5 minutes). Stand peppers upright in 10x6x1½ inch baking dish. Stuff peppers half full with meat mixture. Add a layer of cheese, then continue with meat mixture. Finally, place more cheese on top of each stuffed pepper cup. Bake uncovered in moderate oven (350°) 25 minutes or till cheese is melted. Serves 6.
** For crisp peppers, omit precooking.
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