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