2 medium green peppers
1/2 lb. ground beef
1 can (8 oz. ) tomato sauce, divided
1/4 c. uncooked instant rice
3 T. shredded cheddar cheese, divided
1 T. chopped onion
1/2 t. Worcestershire sauce
1/2 t. salt
1/4 t. pepper
1 egg, beaten
Cut tops off of the peppers and discard; remove seeds.
Blanch peppers in boiling water for 5 min. Drain and rinse in cold water; set aside.
In a bowl, combine beef, 1/4 c. tomato sauce, rice, 2 T. cheese, onion Worcestershire sauce, salt, pepper and egg; mix well.
Stuff the peppers; place in an ungreased 1 1/2 qt. baking dish. Pour the remaining tomato sauce over peppers.
Cover and bake at 350 for 45-60 min. or until meat is no longer pink and peppers are tender.
Sprinkle with the remaining cheese; return to the oven for 5 min. or until cheese is melted.
2 servings
