Stuffed green peppers with cheese

1. Cut tops from green peppers; discard seeds and membranes. Chop enough of the tops to make 1/2 cup, set aside. Cook the whole green peppers, uncovered in boiling water for about 5 minutes; invert to drain well. Sprinkle insides of peppers lightly with salt.

2. In a skillet cook ground beef, onion and chopped pepper till meat is browned and vegetables are tender. Drain off fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce and a dash of pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Stir in cheese.

3. Stuff peppers with meat mixture. Place in baking pan. Cover and bake at 350 for 30 minutes