Cheese Topped Peppers

4 medium green peppers

1 lb ground beef

1 medium onion, chopped

1 cup cooked rice

1 can (10-3/4 oz) condensed tomato soup, undiluted

2 tsp Worcestershire sauce

½ tsp salt

dash of pepper

4 slices processed American cheese

Cut tops off peppers and remove seeds.  In a large kettle, cook peppers in boiling water for 3 minutes.  Drain and rinse with cold water; invert on paper towels.  In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Add rice, soup, Worcestershire sauce, salt and pepper; mix well.  Spoon into peppers.  Place in a greased 9-in square baking dish.  Bake, uncovered, at 375 for 25 minutes.  Top with cheese.  Bake 5 minutes longer or until cheese is melted.  Yield: 4 servings.

Side dish options:  3 cheese potatoes, corn, fried squash