Stuffed Peppers

6 medium green peppers (may substitute yellow or red if desired)
1 lb. lean ground beef
1/3 cup chopped onion
2 cups stewed tomatoes or a 1-lb. Can
¾ cup cooked rice
2 tbsp. Worcestershire sauce
1 cup shredded sharp Cheddar cheese
Salt and pepper
Tomato sauce or ketchup

Cut off tops of green peppers, remove seeds and membranes. (For smaller portions, peppers can alternately be seeded and cut in half.) Mix ground beef and next five ingredients, adding salt and pepper to taste. Fill pepper cups, and place in casserole or baking dish sprayed with Pam. Top with tomato sauce or ketchup. Bake at 350º F for one hour, or until meat is cooked through.

(from Better Homes & Gardens New Cook Book, 1965)